Go Back
–+ servings
Decadent Chocolate Cherry Upside Down Cake

Indulge in Decadent Chocolate Cherry Upside Down Cake Bliss

A showstopper dessert combining velvety chocolate and tart cherries in a decadent upside-down cake.
Print Recipe Pin Recipe
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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 4 tablespoons unsalted butter Margarine can be used as a substitute.
  • 1 cup granulated sugar Coconut sugar is a healthier alternative.
  • 2 cups tart cherries Fresh ones are best, but canned works too.
  • 1 teaspoon vanilla extract Almond extract provides a unique twist.
For the Batter
  • 1.75 cups all-purpose flour Opt for gluten-free flour blend for a gluten-free version.
  • 0.75 cups unsweetened cocoa powder Dutch-process cocoa deepens the taste.
  • 2 teaspoons baking powder Vital leavening agent.
  • 1 teaspoon baking soda Vital leavening agent.
  • 0.5 teaspoon salt Use sea or kosher salt.
  • 2 large eggs Flax eggs work for a vegan version.
  • 0.75 cups buttermilk Replace with regular milk and a splash of lemon juice.
  • 0.5 cups vegetable oil Can be substituted with melted coconut oil or canola.
  • 1 cup water Consider using coffee for an extra flavor boost.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • large mixing bowl
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan with parchment paper and butter.
  2. Melt 4 tablespoons of unsalted butter in a saucepan over medium heat, then add 1 cup of granulated sugar and stir until caramelized, about 3-5 minutes.
  3. Stir in 2 cups of tart cherries and 1 teaspoon of vanilla extract, cooking for an additional 2-3 minutes until softened.
  4. Pour the cherry mixture into the prepared cake pan, spreading it evenly.
  5. In a mixing bowl, whisk together 1.75 cups of flour, 0.75 cups of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt.
  6. In another bowl, whisk together 2 eggs, 0.75 cups of buttermilk, 0.5 cups of vegetable oil, and 1 teaspoon of vanilla extract until smooth.
  7. Combine wet and dry ingredients, mixing gently until just incorporated.
  8. Gradually stir in 1 cup of boiling water until the batter is thin and smooth.
  9. Pour the chocolate batter over the cherry layer and bake for 35-40 minutes, checking doneness with a toothpick.
  10. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
  11. Serve warm with vanilla ice cream or a drizzle of chocolate ganache.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 24gVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Ensure room temperature ingredients for better incorporation. Avoid overmixing to keep the cake light and airy.

Tried this recipe?

Let us know how it was!