Description
Chocolate cherry upside down cake brings luscious European elegance to classic dessert traditions. Rich chocolate layers mingle with sweet cherry jewels, creating a luxurious experience that delights dessert enthusiasts with each sublime bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) fresh or frozen pitted cherries
- 1 cup (240 ml) sugar
- 1 cup (120 g) all-purpose flour
- 2 eggs
Chocolate Components:
- ⅓ cup (40 g) plus 1 tablespoon cocoa
- ½ cup (120 ml) brewed black coffee
- ¼ cup (60 ml) vegetable oil
Supporting Ingredients:
- ⅓ cup (67 g) sugar
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) soured milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the baking vessel by coating it with a thin layer of grease and dusting with flour, then line the bottom with parchment paper to prevent sticking.
- Create a delicate coating for the cherries by whisking cornstarch and sugar together in a mixing bowl.
- Gently fold the pitted cherries into the sugar-cornstarch mixture, ensuring each fruit is evenly coated. If using frozen cherries, let them rest and thaw for approximately 20 minutes.
- Distribute the sugar-coated cherries in a uniform layer across the bottom of the prepared baking pan, creating a vibrant fruity foundation.
- In a spacious mixing bowl, combine all chocolate cake batter ingredients, utilizing an electric mixer to blend until the mixture achieves a silky, smooth consistency.
- Carefully cascade the chocolate batter over the cherry layer, taking care to spread it evenly and completely cover the fruit.
- Transfer the pan to a preheated oven and bake until the cake develops a rich, dark surface and a inserted toothpick emerges clean, indicating perfect doneness.
- After removing from the oven, allow the cake to rest in the pan for a brief 5-minute cooling period.
- Invert the cake onto a heat-resistant serving plate with a swift, confident motion, revealing the glistening cherry topping.
Notes
- Frozen cherries work perfectly if thawed, saving time and allowing year-round baking.
- Always line the pan with parchment paper for effortless cake removal and minimal mess.
- Cornstarch helps cherries maintain their shape and create a beautiful glossy fruit layer.
- Check cake doneness by inserting a toothpick in the center – it should come out clean without wet batter.
- Let the cake rest for 5 minutes after baking to help it set and prevent breaking during flipping.
- Serve warm or at room temperature for the most delightful chocolate and cherry flavor combination.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 245
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg