Decadent Chocolate Cherry Upside Down Cake Recipe
This Decadent Chocolate Cherry Upside Down Cake is a luscious dessert combining rich cocoa cake with a beautiful cherry topping. Cherries are arranged at the bottom of the pan with sugar and butter before being covered in a moist, cocoa-flavored batter enhanced by vanilla bean paste. After baking, the cake is flipped to reveal a glossy cherry topping, making it perfect for an indulgent treat or celebration.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cherry Topping
- 2 cups fresh or canned pitted cherries, drained
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cake Batter
- 3/4 cup granulated sugar
- 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
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat for even baking.
- Prepare the pan and cherries: Grease a 9-inch round cake pan well, then arrange the pitted cherries in a single, even layer at the bottom of the pan.
- Add sugar and butter to cherries: Pour 1/4 cup of granulated sugar and the melted butter evenly over the arranged cherries to form the topping base.
- Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to remove lumps and combine them thoroughly.
- Mix wet ingredients: In a large bowl, beat the remaining 3/4 cup granulated sugar with the egg until the mixture is smooth and creamy.
- Add milk and vanilla: Stir the whole milk and vanilla bean paste into the sugar and egg mixture, ensuring even incorporation.
- Combine dry with wet: Gradually add the sifted dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overmixing.
- Incorporate boiling water: Carefully stir in the boiling water; this thins the batter, making it smooth and ensuring a moist cake texture.
- Pour batter over cherries: Pour the prepared batter evenly over the cherry layer in the pan, spreading it gently with a spatula for uniform coverage.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the baked cake cool in the pan for about 10 minutes to set before handling.
- Invert and serve: Carefully invert the cake onto a serving plate, remove the pan, and allow the cake to cool completely before slicing and 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.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- The boiling water thins the batter, ensuring the cake stays moist and tender.
