Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 8
Moist and very chocolatey, this chocolate cherry upside-down cake will be your new favourite! Incredibly easy and quick to whip up if you need a wonderful dessert to go. Serve a slice with a big scoop of ice cream or a dollop of freshly whipped cream. Bonus, you can also drizzle the top with chocolate ganache if desired.
INGREDIENTS :
Cherry layer:
- ⅓ c. sugar
- 1 teaspoon corn starch
- 2 c. fresh or frozen pitted cherries
Chocolate cake batter:
- 2 eggs
- 1 c. sugar
- ½ c. brewed black coffee
- ⅓ c. plus 1 tbsp cocoa
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 c. all-purpose flour
- ½ c. soured milk
- ½ teaspoon vanilla extract
- ¼ c. vegetable oil
- ¼ teaspoon salt
DIRECTIONS :
Cherry layer:
Step 1: For this recipe, use a 9-inch round pan that is at least 2-inches deep. Grease and line with a round parchment paper. Or use an 8 x 8-inch square baking dish.
Step 2: Mix the sugar with corn starch, toss in the pitted cherries well. Note that frozen cherries need to be thawed for about 20 minutes before use.
Step 3: Over the bottom of the prepared pan, evenly spread the cherries.
Chocolate cake batter:
Step 4: In a mixing bowl, place the batter ingredients. Beat using an electric mixer for about 2 minutes.
Step 5: Over the cherries, slowly pour the batter.
Step 6: Place in a 350 degrees F preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove from the oven when done and let the cake cool in the pan before inverting onto a heat-proof serving plate.
Step 8: Slice and serve warm or cold with a big scoop of ice cream or a dollop of freshly whipped cream. Enjoy!
Notes:
You can sour the milk by simply adding 1 tsp of vinegar or lemon juice. Stir well.
To make a chocolate ganache, heat 1/3 c. whipping cream to almost boiling. Over some chocolate chips, pour the hot whipping cream and allow it to stand for about 5 minutes. Stir until smooth and drizzle over the cake.
Nutrition Facts:
Yield: 8, Serving Size: 1
Amount Per Serving: Calories 300, Total Fat 9g, Saturated Fat 1g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 48mg, Sodium 239mg, Carbohydrates 53g, Fiber 1g, Sugar 38g, Protein 4g
CHOCOLATE CHERRY UPSIDE DOWN CAKE
Ingredients
- Cherry layer:
- ⅓ c. sugar
- 1 teaspoon corn starch
- 2 c. fresh or frozen pitted cherries
- Chocolate cake batter:
- 2 eggs
- 1 c. sugar
- ½ c. brewed black coffee
- ⅓ c. plus 1 tbsp cocoa
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 c. all-purpose flour
- ½ c. soured milk
- ½ teaspoon vanilla extract
- ¼ c. vegetable oil
- ¼ teaspoon salt
Instructions
Cherry layer:
Step 1: For this recipe, use a 9-inch round pan that is at least 2-inches deep. Grease and line with a round parchment paper. Or use an 8 x 8-inch square baking dish.
Step 2: Mix the sugar with corn starch, toss in the pitted cherries well. Note that frozen cherries need to be thawed for about 20 minutes before use.
Step 3: Over the bottom of the prepared pan, evenly spread the cherries.
Chocolate cake batter:
Step 4: In a mixing bowl, place the batter ingredients. Beat using an electric mixer for about 2 minutes.
Step 5: Over the cherries, slowly pour the batter.
Step 6: Place in a 350 degrees F preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Remove from the oven when done and let the cake cool in the pan before inverting onto a heat-proof serving plate.
Step 8: Slice and serve warm or cold with a big scoop of ice cream or a dollop of freshly whipped cream. Enjoy!
