Choco Cherry Upside Down Cake
Indulge in the rich, decadent delight of our Choco Cherry Upside Down Cake, a showstopping dessert that combines the tart juiciness of cherries with the deep, velvety flavor of cocoa. Featuring a luscious layer of caramelized cherries topping a moist chocolate cake, this treat is as visually striking as it is delicious. Made with a simple batter of pantry staples and crowned with a buttery brown sugar glaze, this cake comes together effortlessly in just an hour. Perfect for holidays, birthdays, or any occasion that calls for a sweet centerpiece, serve this irresistible dessert warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Whether you’re using fresh or canned cherries, this upside-down cake is guaranteed to impress with its bold flavors and stunning presentation.
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Recipe Information
Ingredients
- 120 grams Butter (unsalted)
- 150 grams Brown sugar
- 300 grams Fresh cherries (pitted, or canned cherries drained)
- 150 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a round 23 cm (9-inch) cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 60 grams of butter over medium heat. Once melted, stir in the brown sugar until smooth. Pour this mixture into the prepared cake pan and spread evenly to coat the base.
Arrange the cherries in a single layer over the brown sugar mixture, ensuring the entire base is covered.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 60 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
Pour the batter over the cherry layer in the cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, then invert the cake onto a serving plate. Carefully lift away the pan, allowing the cherry topping to reveal itself.
Let the cake cool completely before slicing. Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 43.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
