Get ready to experience a dessert that's not just a cake, but a culinary masterpiece that combines the rich, velvety allure of chocolate with the sweet-tart burst of fresh cherries. This Chocolate Cherry Upside Down Cake is more than just a recipe—it's a showstopping dessert that will transform your ordinary baking routine into an extraordinary gastronomic adventure. Imagine cutting into a moist chocolate cake revealing a glistening layer of caramelized cherries that will make your taste buds dance with pure delight!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 2 cups cherries, pitted
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a small saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and stir until it forms a smooth caramel-like mixture. Pour this mixture evenly into the prepared cake pan.
- Arrange the pitted cherries in a single layer over the butter and brown sugar mixture, creating an even distribution across the bottom of the pan.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- In a separate bowl, whisk together sugar, eggs, and milk until well combined and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until a smooth cake batter forms. Be careful not to overmix.
- Carefully pour the chocolate cake batter over the arranged cherries, spreading it evenly to cover the fruit completely.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This resting time allows the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the cherries and caramel to create a beautiful topping.
- Let the cake cool completely before serving. The caramel will continue to set and the flavors will meld together.
- Serve at room temperature, optionally garnished with whipped cream or a dusting of powdered sugar.
Tips
- Cherry Selection: Choose ripe, firm cherries for the best flavor and texture. Fresh cherries work best, but high-quality frozen cherries can be a good alternative.
- Caramel Technique: When making the caramel base, watch the butter and brown sugar carefully to prevent burning. Stir constantly for a smooth, even mixture.
- Batter Mixing: Be gentle when folding wet and dry ingredients to maintain a light, fluffy cake texture. Overmixing can lead to a dense, tough cake.
- Toothpick Test: Always check cake doneness by inserting a toothpick into the center. If it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to rest in the pan for 10 minutes before inverting. This helps the caramel set and prevents the cherries from sticking.
- Serving Suggestions: For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
