Description
A rich and decadent chocolate cake topped with caramelized cherries that become a glossy, fruity layer when inverted. This chocolate cherry upside-down cake is moist, flavorful, and perfect for special occasions or dessert lovers.
Ingredients
- 2 cups fresh or canned cherries (pitted)
- 1/2 cup brown sugar
- 3 tbsp unsalted butter (for topping)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water or coffee
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a small saucepan, melt butter with brown sugar until bubbly, then pour into the prepared pan.
- Arrange cherries evenly over the caramel mixture.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar and eggs until light and fluffy.
- Add milk, oil, and vanilla extract, mixing until combined.
- Gradually add dry ingredients to the wet mixture, stirring until smooth.
- Stir in hot water or coffee to create a thin batter.
- Pour batter over the cherries in the pan.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
- Cool slightly before slicing and serving.
Notes
- Using coffee enhances the chocolate flavor but can be replaced with hot water.
- Ensure cherries are well-drained if using canned.
- Do not let the cake cool completely before inverting to avoid sticking.
- Serve with whipped cream or vanilla ice cream.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American