Chocolate Cherry Upside-Down Cake
Ingredients
Cake
- 350 g all-purpose flour
- 300 g sugar
- 100 g unsweetened cocoa powder
- 12 g baking powder
- 1.50 g salt
- 200 g butter
- 300 g egg
- 245 g milk
- 118.50 g water
- 2.50 g vanilla
- 9.80 g white vinegar
Filling
- 162 g Tree Top IQF Dark Sweet Cherries, halved
- 118.50 g water
- 28.20 g cornstarch
Directions
Cake:
Preheat oven to 350 F. Butter a 9″ square baking dish with parch; line with wax paper. Butter paper.
In a large mixing bowl, combine all ingredients at medium speed until mixture is smooth.
Prepare filling. Let cool to room temperature. Pour into prepared baking dish. Pour cake batter over top of cherries.
Bake for approximately 55 minutes. Cool on wire rack for five minutes. Carefully invert plate on top of baking dish and flip over so that cake sits on the plate. Cool.
Filling:
In a medium saucepan, combine water and cornstarch. Stir to dissolve cornstarch. Add frozen cherries and bring to a boil, stirring occasionally. Reduce to a simmer and stir until mixture thickens. Remove from heat and cool.