Decadent Chocolate Cherry Upside Down (Printable Format)
Moist chocolate cake with cherry topping, ideal for sharing during crisp autumn days.
# Needed Ingredients:
→ Cherry Topping
01 -
1/2 cup unsalted butter
02 -
1 cup packed brown sugar
03 -
2 cups fresh cherries, pitted
→ Cake Batter
04 -
1 1/2 cups all-purpose flour
05 -
1 cup granulated sugar
06 -
1/2 cup unsweetened cocoa powder
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
2 large eggs
11 -
1 cup buttermilk
12 -
1 teaspoon vanilla extract
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C) and grease a round cake pan.
02 -
Melt unsalted butter in a small saucepan over low heat. Stir in packed brown sugar until fully dissolved and slightly bubbling. Pour the mixture into the greased cake pan and evenly arrange pitted cherries on top.
03 -
In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until homogenous.
04 -
In a separate bowl, whisk large eggs, buttermilk, and vanilla extract until smooth and fully combined.
05 -
Gradually add the wet ingredients to the dry mixture, mixing until just blended. Avoid overmixing for optimal texture.
06 -
Carefully pour the cake batter over the cherry layer, ensuring even coverage. Transfer to the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow the cake to cool in the pan for 10 minutes. Then gently invert onto a serving plate, lift off the pan, and let cool slightly before serving.
# Supplementary Details:
01 -
Make sure to pit cherries thoroughly to prevent hard bites in the finished cake.