Description

This Chocolate Cherry Upside-Down Cake combines rich chocolate and tart cherries in a stunning dessert that’s both indulgent and visually striking. The cake features a caramelized cherry and chocolate topping that transforms into a glossy, mouthwatering layer once flipped. Perfect for any special occasion, this easy-to-make treat delivers a delightful balance of flavors and is sure to impress your guests. Rich, moist, and utterly delicious, it’s a must-try for chocolate and fruit lovers alike!

Ingredients

For the topping:

1 1/2 cups fresh or frozen cherries (pitted)
1/2 cup brown sugar (packed)
1/4 cup unsalted butter (melted)
2 tablespoons cornstarch (optional, for thickening)
1 teaspoon vanilla extract

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup cocoa powder (unsweetened)
1/4 cup hot water

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Instructions

Prepare the topping:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook until the mixture bubbles and sugar dissolves.
- Add vanilla extract and, for a thicker topping, stir in cornstarch. Simmer for 2-3 minutes to thicken.
- Pour the caramelized sugar mixture into the cake pan, spreading evenly. Arrange cherries in a single layer on top.
Prepare the cake:
- In a small bowl, combine cocoa powder and hot water, stirring into a smooth paste. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar together until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients alternating with milk, mixing until just combined.
- Add chocolate paste to batter and mix until smooth and fully incorporated.
Assemble and bake:
- Carefully spoon the chocolate batter over the cherries in the cake pan, spreading evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Flip and serve:
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen.
- Invert the cake onto a plate and carefully lift off the pan to reveal the glossy chocolate-covered cherries. Remove parchment paper.
- Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for an indulgent treat.

Notes

Frozen Cherries: If using frozen cherries, thaw and drain them first to avoid excess moisture in the topping.Spices: For a spiced twist, add ground cinnamon or ginger to the batter.Vegan Version: Replace eggs with flax eggs and use dairy-free butter and plant-based milk.Gluten-Free: Use a gluten-free flour blend if necessary.