Indulge in the perfect blend of rich chocolate and sweet cherries with this delectable Chocolate Cherry Upside-Down Cake. This recipe is a crowd-pleaser that combines the moist texture of chocolate cake with the tangy goodness of cherry pie filling. Whether for a special occasion or a casual dessert, this cake is sure to impress.
Ingredients
- 1 (21 oz.) can cherry pie filling
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup baking cocoa
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 ½ cups water
- ½ cup canola or vegetable oil
- ¼ cup white vinegar
- 1 ½ tsp vanilla extract
Directions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13” baking pan thoroughly to ensure easy removal of the cake.
- Layer the Cherries:
- Spread the cherry pie filling evenly at the bottom of the greased pan.
- Move cherries around to distribute them evenly, ensuring each slice gets a fair share of cherries.
- Prepare the Dry Ingredients:
- In a large bowl, combine the all-purpose flour, granulated sugar, baking cocoa, baking soda, and salt. Mix well to ensure even distribution of the ingredients.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the water, canola or vegetable oil, white vinegar, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Add the wet mixture to the dry ingredients all at once. Stir just until moistened. Avoid over-mixing to ensure the cake remains tender.
- Pour and Bake:
- Pour the batter over the cherries in the prepared pan.
- Bake in the preheated oven for 35-40 minutes or until a wooden pick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes.
- Run a knife around the edges to loosen the cake, then invert onto a serving platter.
- Let the cake cool completely before slicing and serving.
FAQ Section
1. Can I use fresh cherries instead of canned cherry pie filling? Yes, you can use fresh cherries. However, you will need to cook them down with some sugar and cornstarch to achieve a similar consistency to the pie filling.
2. Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
3. How should I store this cake? Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to 3 months.
4. Can I use a different type of vinegar? White vinegar is recommended for its neutral flavor, but you can use apple cider vinegar as a substitute if needed.
5. What can I use instead of canola or vegetable oil? You can use melted coconut oil or even light olive oil as a substitute. Each will slightly alter the flavor of the cake.
6. Can I add other fruits to this cake? Certainly! Feel free to add other fruits like blueberries or raspberries for a mixed berry upside-down cake.
Chef’s Advice
To enhance the flavor of this cake, consider adding a teaspoon of almond extract to the batter. Almond pairs wonderfully with cherries and will give your cake an extra layer of deliciousness. Additionally, serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert to a whole new level.