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Chocolate Cherry Upside Down Cake

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Ingredients
  

For the Cherry Layer:

  • 2 cups fresh or frozen cherries, pitted
  • ⅓ cup granulated sugar
  • 1 tsp. corn starch

For the Chocolate Cake Batter:

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ⅓ cup cocoa, plus 1 tbsp.
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 eggs
  • ½ cup whole milk, soured
  • ½ cup coffee, brewed and black
  • ¼ cup vegetable oil
  • ½ tsp. vanilla extract

For Serving:

  • Vanilla ice cream, optional
  • Whipping cream, optional

Instructions
 

To prepare the layer:

  • Pre-heat the oven to 350°F.
  • Grease and flour a 9-inch round pan that's at least 2-inches deep; line the bottom with a round of parchment paper; an 8-inch x 8-inch square baking dish also works well.
  • If using frozen cherries, allow them to thaw for at least 20 minutes, or more, before using.
  • In a large mixing bowl, blend together the sugar and corn starch.
  • Add the cherries; toss until well coated with the sugar and corn starch mixture.
  • Spread the cherries evenly over the bottom of the prepared pan.

To prepare and serve the chocolate cake layer:

  • In a mixing bowl, using an electric mixer, combine and beat all batter ingredients 2 minutes.
  • Slowly and evenly pour over the cherries in the prepared cake pan.
  • Place in the pre-heated oven and bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in pan for 5 minutes before turning out onto a heat proof serving plate.
  • Serve warm or cold with ice cream or a dollop of freshly whipped cream.