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Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake: Irresistibly Indulgent Delight

Chocolate Cherry Upside Down Cake combines rich chocolate and cherries in a delightful dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 4 tablespoons unsalted butter Can be substituted with margarine
  • 1 cup granulated sugar Can be replaced with coconut sugar
  • 2 cups tart cherries Canned or fresh, pitted and halved
  • 1 teaspoon vanilla extract Almond extract can be used as a substitute
For the Cake Batter
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour blend
  • 0.75 cup unsweetened cocoa powder Dutch-process cocoa can be used
  • 1 teaspoon baking powder Ensure it is fresh
  • 0.5 teaspoon baking soda Ensure it is fresh
  • 0.5 teaspoon salt Sea salt or kosher salt can be used
  • 1 cup granulated sugar Can be substituted with coconut sugar
  • 2 large eggs Can use flax eggs for a vegan option
  • 1 cup buttermilk Can be substituted with regular milk plus lemon juice or vinegar
  • 0.5 cup vegetable oil Can use canola or melted coconut oil
  • 1 cup water Can be replaced with coffee for enhanced flavor
  • 2 teaspoons vanilla extract Almond extract can add a unique twist

Equipment

  • 9-inch round cake pan
  • saucepan
  • mixing bowls
  • whisk

Method
 

How to Make Chocolate Cherry Upside Down Cake
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
  2. In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in 1 cup of granulated sugar and cook until caramelized, about 3-5 minutes. Add 2 cups of tart cherries and 1 teaspoon of vanilla extract, cooking for an additional 2-3 minutes.
  3. Carefully pour the warm cherry mixture into the prepared cake pan, spreading it evenly across the bottom.
  4. In a separate bowl, whisk together 1½ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of granulated sugar until well combined.
  5. In another bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
  7. Carefully stir in 1 cup of boiling water, ensuring the batter is well combined and smooth.
  8. Gently pour the batter over the cherry topping, spreading it evenly across the pan.
  9. Place the pan in your preheated oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes. Then, carefully invert the cake onto a serving plate to reveal the stunning cherry topping.
  11. Optionally, serve warm with a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Ensure your eggs and buttermilk are at room temperature for better mixing. Avoid overmixing to keep the cake light and fluffy. Use fresh cherries for enhanced flavor and texture. Properly grease the pan to avoid sticking.

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