Decadent Chocolate Cherry Upside Down Cake You'll Love
This Chocolate Cherry Upside Down Cake combines rich cocoa flavors with sweet, succulent cherries, creating a delightful balance of taste and texture sure to impress everyone at your table.
Ingredients
- 2 cups fresh or canned pitted cherries drained
- 1 cup granulated sugar divided
- 1/4 cup unsalted butter melted
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla bean paste
- 1 large egg
- 1/2 cup boiling water
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Grease a 9-inch round cake pan. Arrange the cherries in a single layer at the bottom of the pan.
- 3. Pour 1/4 cup of the granulated sugar and the melted butter over the cherries, evenly distributing them.
- 4. In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 5. In a large mixing bowl, beat the remaining 3/4 cup granulated sugar with the egg until smooth.
- 6. Stir in the milk and vanilla bean paste.
- 7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 8. Carefully stir in the boiling water until the batter is smooth.
- 9. Pour the batter over the cherries in the cake pan, spreading it evenly with a spatula.
- 10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 11. Once baked, let the cake cool in the pan for about 10 minutes.
- 12. Invert the cake onto a serving plate and remove the pan. Allow it to cool completely before serving.
Notes
You can substitute canned cherries with fresh ones; just be sure to pit them!
For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla.
If you want to make it even more indulgent, serve with whipped cream or a scoop of vanilla ice cream.
The boiling water makes the cake batter more fluid, ensuring a moist texture.