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This Chocolate Cherry Upside-Down Cake combines rich chocolate and tart cherries in a stunning dessert that’s both indulgent and visually striking. The cake features a caramelized cherry and chocolate topping that transforms into a glossy, mouthwatering layer once flipped. Perfect for any special occasion, this easy-to-make treat delivers a delightful balance of flavors and is sure to impress your guests. Rich, moist, and utterly delicious, it’s a must-try for chocolate and fruit lovers alike!
For the topping:
1 1/2 cups fresh or frozen cherries (pitted)
1/2 cup brown sugar (packed)
1/4 cup unsalted butter (melted)
2 tablespoons cornstarch (optional, for thickening)
1 teaspoon vanilla extract
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup cocoa powder (unsweetened)
Prepare the topping:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook until the mixture bubbles and sugar dissolves.
Add vanilla extract and, for a thicker topping, stir in cornstarch. Simmer for 2-3 minutes to thicken.
Pour the caramelized sugar mixture into the cake pan, spreading evenly. Arrange cherries in a single layer on top.
Prepare the cake:
In a small bowl, combine cocoa powder and hot water, stirring into a smooth paste. Set aside.
In a large mixing bowl, whisk together flour, baking powder, and salt.
Cream softened butter and sugar together until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add dry ingredients alternating with milk, mixing until just combined.
Add chocolate paste to batter and mix until smooth and fully incorporated.
Assemble and bake:
Carefully spoon the chocolate batter over the cherries in the cake pan, spreading evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Flip and serve:
Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen.
Invert the cake onto a plate and carefully lift off the pan to reveal the glossy chocolate-covered cherries. Remove parchment paper.
Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for an indulgent treat.
Frozen Cherries: If using frozen cherries, thaw and drain them first to avoid excess moisture in the topping.Spices: For a spiced twist, add ground cinnamon or ginger to the batter.Vegan Version: Replace eggs with flax eggs and use dairy-free butter and plant-based milk.Gluten-Free: Use a gluten-free flour blend if necessary.
Find it online: https://cookibly.com/thai-green-mango-salad/