Why You’ll Love This Recipe

Effortless Preparation: With minimal ingredients and simple steps, this cake comes together swiftly, making it ideal for busy weekdays or spontaneous cravings.
Decadent Flavors: The combination of juicy cherries and rich chocolate offers a satisfying dessert experience that will please any palate.
Versatile Ingredients: Utilizing both fresh and frozen cherries allows for year-round enjoyment, regardless of cherry season.

Ingredients

For the Cherry Layer:

2 cups fresh or frozen pitted cherries
⅓ cup granulated sugar
1 teaspoon cornstarch

For the Chocolate Cake Batter:

1 cup granulated sugar
1 cup all-purpose flour
⅓ cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup soured milk (add 1 tablespoon lemon juice or vinegar to ½ cup milk)
½ cup brewed black coffee
¼ cup vegetable oil
½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cherry Layer:
- In a medium bowl, mix the sugar and cornstarch. Toss the pitted cherries in this mixture until well coated. If using frozen cherries, let them thaw for about 20 minutes before using.
- Grease and flour a 9-inch round pan (at least 2 inches deep) or an 8×8 square baking dish. Line the bottom with a round of parchment paper.
- Evenly spread the cherry mixture over the bottom of the prepared pan.
Prepare the Chocolate Cake Batter:
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Using an electric mixer, beat the mixture for 2 minutes until smooth.
- Carefully pour the batter over the cherries in the prepared pan, spreading it evenly.
Bake:
- Preheat your oven to 350°F (175°C).
- Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for 5 minutes.
- Place a heatproof serving plate over the pan, then carefully invert the cake onto the plate.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 50 minutes

Variations

Nutty Addition: Incorporate chopped nuts, such as walnuts or pecans, into the cherry layer for added crunch.
Berry Blend: Mix in other berries like raspberries or blueberries with the cherries for a mixed berry upside-down cake.
Healthier Twist: Substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly for a healthier version.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Reheating: Gently warm individual slices in the microwave for 15-20 seconds before serving, if desired.

FAQs

Can I use canned cherries for this recipe?

Yes, canned cherries can be used. Ensure they are well-drained and not overly sweetened.

Is it necessary to use brewed coffee?

Brewed coffee enhances the chocolate flavor but can be substituted with hot water if preferred.

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead. Store it covered at room temperature and reheat slices as needed.

How do I prevent the cherries from sinking to the bottom?

Tossing the cherries in the sugar-cornstarch mixture helps suspend them in the batter, reducing sinking.

Conclusion

The Chocolate Cherry Upside Down Cake is a delightful dessert that combines the rich flavors of chocolate with the natural sweetness of cherries. Its simple preparation and delectable taste make it a must-try for any occasion.