Why You’ll Love This Recipe
- Flavorful Combination: The rich, moist chocolate cake perfectly complements the tangy-sweet caramelized cherries.
- Easy to Prepare: Despite its elegant appearance, this cake is straightforward and uses common pantry ingredients.
- Perfect for Any Occasion: From casual family gatherings to festive celebrations, this cake is a crowd-pleaser.
- Make-Ahead Friendly: Can be prepared in advance and tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Topping
- Pitted cherries (fresh or frozen, thawed and drained)
- Granulated sugar
- Unsalted butter
- Light corn syrup (optional, for extra shine)
For the Cake
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Unsalted butter, softened
- Large eggs
- Milk
- Brewed coffee, cooled
- Vanilla extract
- Baking powder
- Baking soda
- Salt
Directions
- Prepare the Topping
- Preheat the oven to 350°F (175°C).
- Melt butter in a medium saucepan over medium heat.
- Stir in granulated sugar and cook until it begins to caramelize (2-3 minutes). Add corn syrup if desired, then remove from heat.
- Pour the caramel mixture into the bottom of a 9-inch round cake pan, spreading it evenly. Arrange cherries in a single layer over the caramel.
- Prepare the Cake Batter
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually combine dry ingredients with the butter mixture, alternating with milk and brewed coffee, starting and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake the Cake
- Pour the cake batter over the cherries in the prepared pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Invert
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate. Gently remove the pan to reveal the cherry topping.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
Variations
- Fruits: Swap cherries for pineapple slices, peaches, or mixed berries for a different flavor profile.
- Liquor Twist: Add a tablespoon of cherry liqueur or rum to the caramel for an adult version.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Substitute butter with plant-based alternatives and use almond or oat milk.
Storage/Reheating
- Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Warm individual slices in the microwave for 10-15 seconds to revive the gooey topping.
FAQs
1. Can I use canned cherries for this recipe?
Yes, drain the canned cherries well before using to avoid excess liquid.
2. What if I don’t have brewed coffee?
You can substitute coffee with an equal amount of water or milk, though coffee enhances the chocolate flavor.
3. Can I make this cake in advance?
Yes, it tastes even better the next day as the flavors meld together.
4. Do I need a specific type of cocoa powder?
Use unsweetened cocoa powder, either natural or Dutch-processed.
5. Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
6. What can I use instead of light corn syrup?
You can omit it or use honey or golden syrup for a similar effect.
7. Can I use oil instead of butter?
For the cake, yes. However, butter is essential for the topping to achieve the caramelized texture.
8. How do I prevent the cherries from sinking?
The cherries are placed directly on the caramel, so sinking isn’t an issue with this recipe.
9. What pan size should I use?
A 9-inch round cake pan is ideal for even baking.
10. Can I add chocolate chips to the batter?
Yes, stir in 1/2 cup of chocolate chips for extra indulgence.
Conclusion
This Chocolate Cherry Upside Down Cake is a dessert that brings elegance and flavor to the table. The combination of gooey caramel, tart cherries, and moist chocolate cake is irresistible. Whether you’re baking for a celebration or indulging on a quiet evening, this recipe is sure to impress. Give it a try and enjoy every luscious bite!
Chocolate Cherry Upside Down Cake Recipe
- Total Time: 1 hour
- Yield: 8-10 slices
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of Chocolate Cherry Upside Down Cake. A moist chocolate base meets sweet, caramelized cherries in this elegant dessert, perfect for any occasion. Easy to make and irresistibly delicious, it’s a showstopper your family and guests will love.
Ingredients
For the Topping:
- 2 cups pitted cherries (fresh or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tbsp light corn syrup (optional, for shine)
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1/2 cup brewed coffee, cooled
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
Prepare the Topping:
- Preheat oven to 350°F (175°C).
- In a medium saucepan, melt butter over medium heat.
- Stir in granulated sugar; cook for 2-3 minutes until it starts to caramelize. Add corn syrup if using, then remove from heat.
- Pour the caramel mixture into a 9-inch round cake pan and spread evenly. Arrange cherries in a single layer over the caramel.
Prepare the Cake Batter:
5. In a large mixing bowl, cream butter and sugar until light and fluffy.
6. Beat in eggs one at a time, then mix in vanilla extract.
7. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
8. Gradually add dry ingredients to the butter mixture, alternating with milk and coffee. Begin and end with dry ingredients. Mix until just combined.
Assemble and Bake the Cake:
9. Pour batter over the cherries in the pan, spreading evenly.
10. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool and Invert:
11. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, invert onto a serving plate, and gently remove the pan.
Notes
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake tastes even better the next day as the flavors meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American