Ingredients:

  • 4 Tbsp Unsalted Butter (for topping)
  • 3/4 cup Light Brown Sugar, packed (for topping)
  • 1 Tbsp Good Quality Cocoa Powder, sifted (for topping)
  • 2 cups Fresh or Frozen Dark Sweet Cherries, pitted
  • 1 3/4 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened (for batter)
  • 2 Large Eggs, room temperature
  • 1 tsp Good quality Vanilla Extract
  • 1/2 cup Buttermilk, room temperature
  • 1/2 cup Hot Water or Hot Coffee
  • 1/4 cup Unsweetened Cocoa Powder, sifted (for batter)

Instructions:

  1. Preheat oven to 350°F (175°C). Prepare a 10-inch round cake pan (do not grease the sides).
  2. Create the Chocolate Caramel Topping: In a small saucepan, melt 4 Tbsp of butter. Stir in the brown sugar and 1 Tbsp cocoa powder until combined and slightly bubbly. Pour this mixture evenly into the bottom of the prepared cake pan.
  3. Arrange the Fruit: Evenly distribute the pitted cherries over the chocolate caramel base in the pan.
  4. Sift Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1/4 cup cocoa powder.
  5. Cream Butter and Eggs: In a large bowl, beat the softened butter until creamy. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Alternate Wet & Dry: Gently beat half of the dry mixture into the butter mixture. Then, slowly incorporate the buttermilk mixture, alternating with the remaining dry ingredients until just combined. Do not overmix.
  7. Bloom the Chocolate: Slowly whisk the 1/2 cup of hot water or coffee into the finished batter until smooth. Note that the batter will be thin.
  8. Assemble and Bake: Carefully pour the thin batter over the cherries and topping in the pan.
  9. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached.
  10. The Crucial Flip: Let the cake cool in the pan for exactly 15–20 minutes. Run a thin offset spatula around the edge. Place a large serving plate over the cake pan, hold firmly, and quickly invert the cake onto the plate. Lift the pan slowly to reveal the Chocolate Cherry Upside Down Cake.