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Chocolate Cherry Upside-Down Cake

Indulge in a moist chocolate cake layered with sweet cherries, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the topping
  • 1 cup pitted cherries (fresh or canned)
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a round 9-inch cake pan with a bit of butter or cooking spray.
  3. Spread the pitted cherries evenly across the bottom of the greased pan, then sprinkle the brown sugar over the cherries.
  4. In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Stir until well mixed.
  5. Pour in the melted butter, milk, eggs, and vanilla extract. Mix until you achieve a smooth batter.
  6. Gently pour the batter over the cherries in the cake pan.
Baking
  1. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for about 10 minutes in the pan.
  3. Carefully invert it onto a serving plate.
  4. Slice and serve warm or at room temperature.

Notes

To store, cover with plastic wrap or store in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months. For best taste, allow to sit at room temperature for 30 minutes before gently reheating.