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.
- In a separate bowl, cream softened butter. Add eggs one at a time, then vanilla.
- Gradually add dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Stir in hot water until smooth. (Batter will be thin.)
Step 3: Bake & Invert
- 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 & Variations
- Cherries: Fresh, frozen, or canned work well. Thaw and drain frozen cherries.
- Room Temperature: Use room temperature butter and eggs for best results.
- Inversion: Use oven mitts and invert carefully onto a flat surface.
- Other 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 (FAQs)
Can I make this cake in advance?
Yes! Make it 1 day ahead and refrigerate. 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 will work. Adjust baking time as needed.
Can I use cherry pie filling?
Yes, but it will be sweeter and more syrupy than using fresh or canned cherries.
Enjoy every delicious slice of this incredibly decadent chocolate cherry upside-down cake!