Instructions
Step 1: Prepare the Cherry Topping
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Pour melted butter into the pan, spreading evenly. Sprinkle with brown sugar.
- Arrange cherries evenly over the sugar.
Step 2: Make the Chocolate Cake Batter
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Cream softened butter. Add eggs one at a time, then vanilla.
- Gradually add dry ingredients and buttermilk, alternating, beginning and ending with dry. Mix until just combined.
- Stir in hot water until smooth. Batter will be thin.
Step 3: Bake the Cake
- Pour batter over cherries, spreading evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10-15 minutes. Run a knife around the edges, invert onto a serving plate.
Tips for Success
- Cherries: Fresh, frozen (thawed and drained), or canned work well.
- Room Temperature: Use room temperature butter and eggs for best results.
- Inversion: Invert carefully over a flat surface; use oven mitts!
Recipe Variations
- Fruits: Try raspberries, blackberries, or pineapple.
- White Chocolate: Add 1/2 cup white chocolate chips to the batter.
- Gluten-Free: Use gluten-free flour and ensure all other ingredients are gluten-free.
Frequently Asked Questions
Can I make this cake in advance?
Yes! Make it 1 day ahead; refrigerate and bring to room temperature before serving.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months (thaw overnight).
What other pan can I use?
A 9-inch square pan or cast-iron skillet works. Adjust baking time as needed.
Can I use cherry pie filling?
You can, but it will be sweeter and more syrupy than fresh or canned cherries.
Enjoy every delicious slice of this heavenly Chocolate Cherry Upside Down Cake!
Happy baking!
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