Description

Chocolate Cherry Upside Down Cake

Ingredients:
Cherry Layer:

2 cups fresh or frozen pitted cherries
⅓ cup sugar
1 tsp corn starch
Chocolate Cake Batter:

1 cup sugar
1 cup all-purpose flour
⅓ cup + 1 tbsp cocoa powder
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:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan and line the bottom with parchment paper.
Mix sugar and corn starch, then toss with cherries. Spread cherries evenly in the prepared pan.
Combine all cake batter ingredients in a mixing bowl. Beat with an electric mixer for 2 minutes until smooth.
Pour the batter evenly over the cherry layer.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes, then invert onto a heatproof serving plate.
Serve warm or cold with ice cream or whipped cream.
Prep Time: 45 minutes
Kcal: 320 per serving