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Decadent Chocolate Cherry Upside Down Cake

Decadent Chocolate Cherry Upside Down Cake to Sweeten Your Day

This Decadent Chocolate Cherry Upside Down Cake perfectly blends rich chocolate and tart cherries for a stunning dessert.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1/2 cup Unsalted Butter substitute with margarine if desired
  • 1 cup Granulated Sugar can be replaced with coconut sugar
  • 1 1/2 cups All-Purpose Flour can substitute with a gluten-free flour blend
  • 1/2 cup Unsweetened Cocoa Powder consider Dutch-process cocoa for a deeper taste
  • 1 teaspoon Baking Powder ensure it is fresh
  • 1/2 teaspoon Baking Soda ensure it is fresh
  • 1/2 teaspoon Salt sea salt or kosher salt work as alternatives
  • 2 Large Eggs for a vegan version, replace with flax eggs
  • 1 cup Buttermilk substitute with milk and lemon juice or vinegar
  • 1/2 cup Vegetable Oil can substitute with canola oil or melted coconut oil
  • 1 cup Water using coffee can intensify the chocolate flavor
For the Cherry Topping
  • 2 cups Tart Cherries fresh, pitted cherries are ideal
  • 1 teaspoon Vanilla Extract substitute with almond extract for a unique twist
  • 1 cup Granulated Sugar adjust to taste if using sweeter cherries

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • large mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
  2. Melt 1/4 cup of unsalted butter in a medium saucepan, add 1 cup of sugar and stir until it turns light caramel. Add 2 cups of tart cherries and 1 teaspoon of vanilla, cooking until fragrant. Pour into the pan.
Cake Batter
  1. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  2. In a separate bowl, mix 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla until smooth.
  3. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  4. Stir in 1 cup of boiling water until smooth and thin.
  5. Pour the chocolate batter over the cherry mixture in the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then invert onto a serving plate.
  7. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Room temperature ingredients yield a lighter texture; avoid overmixing for a fluffy cake. Store in an airtight container at room temperature for up to 3 days.

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