Chocolate Cherry Upside Down Cake Recipe

This fast and simple to get ready, littler estimated cake is a case of what I call a weeknight dessert. That is a low exertion dessert for a period limited workday.

It truly is quick to assemble and takes minimal in excess of a half hour in the stove. So you can even slide it in close to those heated chicken bosoms you’re having for supper.

I quite often utilize solidified fruits for this formula, in any event, when they are in season, in the event that it is increasingly affordable. I don’t hold back on the nature of the cocoa either. The best chocolate cake needs the best cocoa you can bear.

Chocolate Cherry Upside Down Cake

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Recipe by rockrecipes Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Chocolate Cherry Upside Down Cake, low effort, high reward. The reward is much greater than the effort in this case

Ingredients

  • FOR THE CHERRY LAYER
  • 2 cups fresh or frozen pitted cherries

  • cup sugar

  • 1 tsp corn starch

  • FOR THE CHOCOLATE CAKE BATTER
  • 1 cup sugar

  • 1 cup all purpose flour

  • cup plus 1 tbsp cocoa

  • 1 tsp. baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 eggs

  • ½ cup soured milk

  • ½ cup brewed black coffee.

  • ¼ cup vegetable oil

  • ½ tsp vanilla extract

Directions

  • TO PREPARE THE CHERRY LAYER
  • Grease and flour a 9 inch round pan that’s at least 2 inches deep and line the bottom with a round of parchment paper. You can also use an 8×8 square baking dish for this cake.
  • Blend together the sugar and corn starch, then toss the mixture well with the pitted cherries. If using frozen cherries allow them to thaw for 20 minutes or so before using them.
  • Spread the cherries evenly over the bottom of the prepared pan.
  • To prepare the chocolate cake batter
  • Combine all ingredients in the batter recipe in a mixing bowl and beat with electric mixer for 2 minutes.
  • Pour slowly and evenly over the cherries in the prepared cake pan.
  • Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
  • Cool in pans for 5 minutes before turning out onto a heat proof serving plate.
  • Serve warm or cold with ice cream or a dollop of freshly whipped cream.

Notes

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