Description
A decadent Cherry Chocolate Upside-Down Cake combining lush, pitted cherries layered under a rich, cocoa-infused cake. This elegant dessert features a buttery caramel base that becomes a glossy topping once flipped, offering a perfect balance of tart cherries and chocolate with a moist, tender crumb.
Ingredients
For the Cherry Layer:
- 1 pound cherries (red, Rainier, or a mix; pitted and halved lengthwise)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
For the Caramel:
- 3 tablespoons butter
- ½ cup granulated sugar
- 2 teaspoons light corn syrup
For the Cake Batter:
- 1 cup cake flour
- ¼ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 1 egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
For Serving (Optional):
- Whipped cream
Instructions
- Prepare the cherries: Preheat your oven to 350ºF. In a large bowl, toss the pitted and halved cherries with 1 tablespoon granulated sugar and 1 tablespoon cornstarch to evenly coat them. Refrigerate this mixture until you are ready to use it.
- Cook the caramel sugar: Grease a 9-inch round cake pan thoroughly and set aside. In a small pot over medium heat, melt 3 tablespoons butter. Once fully melted, add ½ cup granulated sugar and 2 teaspoons light corn syrup. Stir occasionally as you cook for about 5 minutes until the sugar dissolves completely and the mixture deepens slightly in color.
- Prepare caramel base: Pour this caramel mixture evenly into the greased cake pan and smooth it out. Place the pan in the refrigerator for 15 minutes to allow the caramel to set.
- Make the cake batter: Sift together 1 cup cake flour, ¼ cup Dutch processed cocoa powder, 1 teaspoon baking powder, and ½ teaspoon kosher salt into a small bowl and set aside. In a separate large bowl, use an electric hand mixer to cream 4 tablespoons of room temperature butter with ½ cup granulated sugar until the mixture is light and fluffy. Add the egg and beat until smooth.
- Combine batter ingredients: Add half of the sifted dry ingredients to the creamed butter mixture and beat just until combined. Then add half of the milk and mix until incorporated. Repeat with the remaining dry ingredients and milk, finishing by stirring in 1 teaspoon vanilla extract. Avoid overmixing for a tender cake.
- Assemble the cake: Remove the caramel pan and chilled cherries from the fridge. Evenly arrange the cherries, cut-side down, over the caramel layer. Pour any juice that accumulated in the bowl over the cherries to maintain moisture. Gently press the cherries into the caramel layer without breaking them.
- Add the batter: Carefully spoon the chocolate cake batter over the cherries and spread it evenly for uniform baking.
- Bake the upside-down cake: Place the cake pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the cake: Let the cake rest at room temperature for at least 30 to 45 minutes after baking to allow it to set and be easier to flip.
- Serve the cake: Place a large serving plate over the cake pan. Carefully invert the pan to release the cake onto the plate. Use a small butter knife to gently loosen edges if necessary. Slice and serve topped with whipped cream if desired. Enjoy the luscious combination of caramelized cherries and chocolate cake!
Notes
- Ensure cherries are well-coated in sugar and cornstarch for a thick, juicy topping.
- Do not overmix the batter to keep the cake light and tender.
- Chilling the caramel layer before adding cherries helps it firm up and prevents blending.
- Allow the cake to cool adequately before inverting to avoid breaking or sticking.
- Use Dutch processed cocoa powder for a rich chocolate flavor and darker color.
- Optional whipped cream adds a creamy contrast to the tangy cherry and cocoa flavors.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
