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Chocolate Cherry Upside Down Cake

A rich chocolate cake topped with vibrant cherries, this delightful dessert offers a blend of flavors that create a cozy indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cherry layer
  • 2 cups fresh or frozen pitted cherries Ensure cherries are pitted and thawed if using frozen.
  • 1/3 cup sugar For the cherry layer.
  • 1 tsp corn starch
For the chocolate cake batter
  • 1 cup sugar For the chocolate cake batter.
  • 1 cup all-purpose flour
  • 1/3 cup plus 1 tbsp cocoa Consider using dark chocolate cocoa powder for enhanced flavor.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup soured milk
  • 1/2 cup brewed black coffee
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
For the optional ganache
  • 1/3 cup whipping cream Optional for ganache.
  • 2.3 cups chocolate chips Optional for ganache.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round pan, lining the bottom with parchment paper.
  2. For the cherry layer, blend together the sugar and corn starch, then toss with the pitted cherries. Spread the cherries evenly over the bottom of the prepared pan.
Baking
  1. In a large mixing bowl, combine all the cake batter ingredients and beat with an electric mixer for 2 minutes.
  2. Pour the cake batter slowly over the cherries in the pan.
  3. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Serving
  1. Cool in the pan for 5 minutes, then gently turn it out onto a serving plate.
  2. Serve warm or cold, preferably with vanilla ice cream or whipped cream.
  3. For optional ganache, heat the whipping cream until boiling, pour it over the chocolate chips, let it sit for 5 minutes, and stir until smooth. Drizzle over the cake.

Notes

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.