This Chocolate Cherry Upside-Down Cake is a show-stopping dessert that combines the deep, comforting flavor of cocoa with the bright, sweet tartness of cherry pie filling. The cake itself is moist and tender, made without eggs, relying on vinegar and baking soda for a light, airy crumb. As it bakes, the cherry mixture at the bottom bubbles and thickens, creating a stunning, glossy glaze that coats the top of the cake once inverted. Its an incredibly easy recipe that yields impressive results, perfect for potlucks, family dinners, or satisfying a sudden chocolate craving. The contrast between the dark chocolate cake and the vibrant red fruit makes it as beautiful as it is delicious. Serve it warm for the best texture, perhaps with a light dusting of powdered sugar or a dollop of whipped cream if desired.
Chocolate Cherry Upside-Down Cake
Description
This Chocolate Cherry Upside-Down Cake is a show-stopping dessert that combines the deep, comforting flavor of cocoa with the bright, sweet tartness of cherry pie filling. The cake itself is moist and tender, made without eggs, relying on vinegar and baking soda for a light, airy crumb. As it bakes, the cherry mixture at the bottom bubbles and thickens, creating a stunning, glossy glaze that coats the top of the cake once inverted. Its an incredibly easy recipe that yields impressive results, perfect for potlucks, family dinners, or satisfying a sudden chocolate craving. The contrast between the dark chocolate cake and the vibrant red fruit makes it as beautiful as it is delicious. Serve it warm for the best texture, perhaps with a light dusting of powdered sugar or a dollop of whipped cream if desired.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a small bowl, whisk together 1 tablespoon cold water, cornstarch, and almond extract (if using) until the cornstarch is fully dissolved and smooth.
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Stir the cornstarch mixture into the canned cherry pie filling until well combined.
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Spread the cherry mixture evenly over the bottom of an ungreased 9-inch square baking pan.
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In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
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Add 1 cup water, vegetable oil, white vinegar, and vanilla extract to the dry ingredients.
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Beat with a spoon or whisk until the batter is smooth, glossy, and well blended, with no lumps remaining.
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Pour the chocolate batter evenly over the cherry layer in the pan, spreading gently to cover all cherries.
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Bake for 40 to 45 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for 10 minutes.
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Place a serving plate upside down over the pan, then carefully invert the pan and plate together to release the cake.
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Serve warm, optionally topped with whipped cream or ice cream.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 1087.8kcal
- % Daily Value *
- Total Fat 24.7g38%
- Saturated Fat 4.8g24%
- Cholesterol 0.0mg0%
- Sodium 2448.9mg103%
- Total Carbohydrate 211.3g71%
- Dietary Fiber 16.1g65%
- Sugars 105.2g
- Protein 18.3g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
