Decadent Chocolate Cherry Upside Down Cake with caramelized cherries and rich chocolate cake.

Scale

1/4 cup unsalted butter

1/2 cup brown sugar, packed

2 cups pitted cherries (fresh or frozen, thawed)

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup milk

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1. Preheat oven to 350°F and grease 9-inch cake pan.

2. Melt butter for topping, stir in brown sugar, pour into pan.

3. Arrange cherries over topping.

4. Whisk flour, cocoa, baking powder, baking soda, and salt.

5. Cream butter and sugars, add eggs and vanilla.

6. Mix in sour cream and milk, fold in dry ingredients.

7. Pour batter over cherries and spread evenly.

8. Bake 35–40 minutes until toothpick comes out clean.

9. Cool 10 minutes, invert onto serving plate.

10. Serve warm or room temperature with optional whipped cream or ice cream.

Use fresh, frozen, or canned cherries.

Add chocolate chips to batter for extra richness.

Sprinkle toasted nuts on top for texture.

Use gluten-free flour for a gluten-free version.

Warm slightly before serving for gooey chocolate and caramel.