This Chocolate Cherry Upside Down Cake is the perfect combination of rich chocolate and juicy cherries, creating a decadent dessert that looks as stunning as it tastes. The juicy cherries form a beautiful topping as they caramelize with sugar, while the moist chocolate cake underneath complements their sweet-tart flavor. This cake is an impressive dessert for any occasion, yet simple enough to make for a casual family treat.
Ingredients
For the Cherry Topping:
- Fresh or Frozen Cherries (2 cups, pitted)
- Brown Sugar (1/2 cup, packed)
- Unsalted Butter (1/4 cup, melted)
- Vanilla Extract (1 teaspoon)
For the Chocolate Cake:
- All-Purpose Flour (1 1/4 cups)
- Unsweetened Cocoa Powder (1/2 cup)
- Baking Powder (1 teaspoon)
- Baking Soda (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Granulated Sugar (3/4 cup)
- Unsalted Butter (1/2 cup, softened)
- Egg (1 large)
- Vanilla Extract (1 teaspoon)
- Buttermilk (3/4 cup)
- Boiling Water (1/2 cup)
Instructions
Step 1: Prepare the Cherry Topping
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray.
- Melt Butter and Brown Sugar: In a small bowl, combine the melted butter, brown sugar, and vanilla extract. Stir until well combined.
- Spread the Topping: Pour the butter and sugar mixture evenly into the bottom of the prepared cake pan. Arrange the cherries on top of the mixture in an even layer, covering the bottom of the pan.
Step 2: Make the Chocolate Cake
- Sift Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Alternate Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Add Boiling Water: Carefully pour the boiling water into the batter and stir until smooth. The batter will be thin, but that’s perfect for a moist cake.
Step 3: Assemble and Bake
- Pour the Cake Batter: Gently pour the chocolate cake batter over the cherry layer in the cake pan, making sure to spread it evenly.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Invert the Cake
- Cool for a Few Minutes: Allow the cake to cool in the pan for 10 minutes before inverting.
- Invert the Cake: Run a knife around the edges of the pan to loosen the cake. Place a serving plate upside down over the pan, then carefully flip both the pan and plate together. Tap the pan lightly to release the cake, allowing the cherry layer to show beautifully on top.
- Cool Completely: Let the cake cool completely before slicing and serving.
Duration Time
- Preparation Time: 20 minutes
- Baking Time: 35-40 minutes
- Cooling Time: 10 minutes (in the pan), plus additional time before serving
- Total Time: 1 hour 10 minutes
Nutritional Information (per slice, based on 12 servings)
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 190mg
- Total Carbohydrates: 40g
- Sugars: 28g
- Dietary Fiber: 2g
- Protein: 4g
FAQs
1. Can I use canned cherries instead of fresh or frozen?
Yes, you can use canned cherries. Be sure to drain them well before using to avoid excess liquid in the cake.
2. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Ensure all other ingredients, such as cocoa powder, are also gluten-free.
3. How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze slices of the cake for up to 2 months.
4. Can I add other fruits to the topping?
Absolutely! You can mix cherries with other fruits like raspberries or blackberries for added flavor and color.
5. Can I make this cake dairy-free?
Yes, simply replace the butter with a dairy-free butter alternative and use a non-dairy milk like almond or soy milk mixed with 1 tablespoon of vinegar as a substitute for buttermilk.
6. Can I serve the cake warm?
Yes! This cake is delicious when served slightly warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
7. How do I prevent the cake from sticking when flipping?
Make sure to grease the pan well and let the cake cool for about 10 minutes before flipping. Running a knife around the edges also helps loosen the cake for a smoother flip.
8. Can I add chocolate chips to the cake batter?
For extra chocolatey goodness, you can fold in 1/2 cup of chocolate chips into the batter before pouring it over the cherries.
Conclusion
This Chocolate Cherry Upside Down Cake is an impressive yet easy-to-make dessert that combines the rich flavors of chocolate with the sweet and tart taste of cherries. It’s perfect for any occasion, from holidays to casual family dinners. Serve it with a dollop of whipped cream or a scoop of ice cream for a truly decadent treat! Enjoy!