Description
Sweet cherry juices bubble into rich caramel under a pillowy cocoa cake. Turn it out for a glossy fruit topping and enjoy the warm aroma of chocolate and cherry with every forkful.
Ingredients
- 2 tbsp butter
- 1/2 cup brown sugar
- 1 can 14 oz dark sweet cherries drained
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Melt butter in the pan over low heat then sprinkle brown sugar evenly.
- Arrange cherries in a single layer over the sugar mixture.
- In a bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl cream together granulated sugar and softened butter until light and fluffy.
- Beat in eggs one at a time followed by vanilla extract.
- Alternately add dry ingredients and milk, beginning and ending with the dry ingredients, mixing until just combined.
- Pour batter over the cherries and spread evenly.
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes then invert onto a serving plate.
Notes
- Use fresh or frozen cherries; if frozen, thaw and drain thoroughly
- Allow the cake to rest slightly before inverting to prevent the topping from sticking
- For extra richness, serve with whipped cream or vanilla ice cream
- Store any leftovers in an airtight container at room temperature for up to 2 days