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Chocolate Cherry Upside Down Cake

This decadent Chocolate Cherry Upside Down Cake features a silky chocolate sponge topped with caramelized cherries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cherry Chocolate Topping
  • 4 tablespoons unsalted butter, room temperature Use high quality
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsweetened cocoa powder For a bittersweet edge
  • 1 teaspoon vanilla extract
  • 2 cups pitted cherries, fresh or thawed frozen If using jarred, drain well
  • 1 pinch salt
For the Chocolate Cake Batter
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted neutral oil
  • 1/2 cup buttermilk, room temperature Or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes
  • 1/2 cup sour cream or Greek yogurt for moistness
  • 1 teaspoon vanilla extract
  • 3/4 cup hot coffee or hot water Coffee deepens chocolate flavor

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment for easy release. Place a rack in the center of the oven.
  2. In a small saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Stir in the brown sugar and cocoa powder until glossy and slightly bubbling, about 1 to 2 minutes.
  3. Remove from heat, stir in the vanilla and a pinch of salt. Pour this mixture into the prepared pan and spread evenly. Arrange the pitted cherries in a single layer over the chocolate caramel.
Mixing the Batter
  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  2. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until blended. Add oil, buttermilk, sour cream, and vanilla, whisking until smooth.
  3. Add the dry ingredients to the wet mixture in two additions, folding gently. Stir in the hot coffee slowly until the batter is smooth and pourable.
Baking
  1. Pour the batter over the cherries and smooth the top gently. Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  2. Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a thin knife around the edge. Place a serving plate upside down over the pan, then invert the pan and plate together.
  3. Allow the cake to cool another 10 minutes before slicing.

Notes

Use ripe, firm cherries for best texture. Frozen cherries work fine but pat dry to avoid excess liquid. For gluten-free, substitute 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. For dairy-free, use coconut yogurt, plant milk with 1/2 tablespoon vinegar, and dairy-free butter substitute.