why make this recipe
This Chocolate Cherry Upside Down Cake gives you a rich chocolate cake with sweet cherries on top when you flip it. If you enjoy warm chocolate desserts, you might also like vegan chocolate lava cakes for another easy, gooey option.
introduction
This cake is simple and pretty. The cherries add bright flavor and a glossy top. For another cherry cake idea, see the cherry chip cake guide for tips on using cherries in cakes.
how to make Chocolate Cherry Upside Down Cake
Make the cherry layer first, then pour the chocolate batter over it and bake. If you like trying different quick breads or simple batters, you can look at a quick idea like banana bread with pancake mix to learn tricks for easy batters that also work in variations.
Ingredients :
- 2 cups fresh or frozen pitted cherries
- ⅓ cup sugar
- 1 tsp cornstarch
- 1 cup sugar
- 1 cup all-purpose flour
- cocoa batter ingredients (typically for a chocolate cake, e.g., eggs, butter, cocoa powder, baking powder, milk)
Directions :
- Preheat your oven and prepare a cake pan.
- Combine the cherries, ⅓ cup sugar, and cornstarch in a bowl and mix well. Spread this mixture on the bottom of the pan.
- In a separate bowl, prepare the cocoa batter by mixing typical cake ingredients until smooth.
- Pour the cocoa batter over the cherries in the pan.
- Bake in the oven for instructed time or until a toothpick comes out clean.
- Allow to cool slightly, then invert onto a plate to serve.
how to serve Chocolate Cherry Upside Down Cake
Serve warm or at room temperature. You can add a scoop of vanilla ice cream, a dollop of whipped cream, or a light dusting of powdered sugar. The warm cherries and chocolate pair well with a plain cream or ice cream.
how to store Chocolate Cherry Upside Down Cake
Let the cake cool completely. Cover it with plastic wrap or place it in an airtight container. Store at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat slices briefly in the microwave if you like them warm.
tips to make Chocolate Cherry Upside Down Cake
- Use fresh or well-drained frozen cherries to avoid extra liquid.
- Do not overmix the chocolate batter; mix until just combined.
- Grease the pan well so the cherry layer releases when you invert.
- For a lighter crumb, beat the butter and sugar until fluffy. For ideas on making cakes light and airy, consider the techniques in this cloud cake article.
variation (if any)
- Use dark cherries for a tart contrast or sweet cherries for more sugar.
- Add sliced almonds or chopped pecans under the cherries for crunch.
- Stir a teaspoon of vanilla or almond extract into the batter for extra flavor.
FAQs
Q: Can I use canned cherries?
A: Yes. Drain them well and pat dry to reduce extra liquid.
Q: Can I make this gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Q: Can I use a box chocolate cake mix?
A: Yes. You can pour a prepared chocolate cake mix over the cherries. Adjust baking time as the mix instructions say.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.
Q: Can I make this ahead?
A: Yes. Bake, cool, and store in the fridge. Warm gently before serving.
Chocolate Cherry Upside Down Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a cake pan with greasing.
- Combine the cherries, ⅓ cup sugar, and cornstarch in a bowl and mix well. Spread this mixture on the bottom of the pan.
- In a separate bowl, prepare the cocoa batter by mixing the typical cake ingredients until smooth.
- Pour the cocoa batter over the cherries in the pan.
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool slightly, then invert onto a plate to serve.