Chocolate Cherry Upside Down Cake
Chocolate Cherry Upside Down Cake is a quick and easy dessert that makes a wonderful weekday treat.
Equipment
- 9 inch round pan
- mixing bowl
- electric mixer
Ingredients
Cherry Layer
- 2 cups fresh or frozen pitted cherries
- ⅓ cup sugar
- 1 teaspoon corn starch
Chocolate Cake Batter
- 1 cup sugar
- 1 cup all purpose flour
- ⅓ cup cocoa plus 1 tbsp
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 pieces eggs
- ½ cup soured milk add a teaspoon of vinegar or lemon juice to sour
- ½ cup brewed black coffee
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
Instructions
To prepare the cherry layer
- Grease and flour a 9 inch round pan that's at least 2 inches deep and line the bottom with a round of parchment paper.
- Blend together the sugar and corn starch, then toss the mixture well with the pitted cherries. If using frozen cherries allow them to thaw for 20 minutes or so before using them.
- Spread the cherries evenly over the bottom of the prepared pan.
To prepare the chocolate cake batter
- Combine all ingredients in the batter recipe in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour slowly and evenly over the cherries in the prepared cake pan.
- Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes before turning out onto a heat proof serving plate.
- Serve warm or cold with ice cream or a dollop of freshly whipped cream.
Notes
To add a chocolate ganache drizzle over the top, heat ⅓ cup of whipping cream to almost boiling and pour it over 2.3 cups chocolate chips. Let stand 5 minutes and stir until smooth.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 53gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 48mgSodium: 239mgFiber: 1gSugar: 38g
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