[wpv-post-body view_template="structure-data"]

Recipe Category: Desserts » Cakes

Sour Cherry Chocolate Cake

This is a luscious upside down cake with the delicious combination of chocolate and sour cherry. I dare you to try and stop at one piece…

Serves: 8
Preparation Time: 15 minutes
Cooking time: 45 minutes
  • 680g jar Morello sour cherries
  • 3/4 cup brown sugar
  • 250g butter, melted
  • 1/2 cup warm milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • 1 teaspoon cinnamon
  • double cream, for serving

Drain syrup from cherries into a saucepan, add ½ cup brown sugar and bring to the boil. Simmer for 5-10 minutes until syrupy and allow to cool. Arrange cherries over the base of a deep 22cm round cake tin. Sprinkle with remaining brown sugar and pour over 1/2 cup melted butter. Beat eggs, vanilla and sugar until thick and creamy. Sift flour, baking powder, cocoa and cinnamon on top and fold in gently. Stir in milk and remaining melted butter. Carefully spoon over cherries so they don't move and bake at 180°C for 40-45 minutes or until golden brown and cooked when tested. Allow to stand 5 minutes before turning out upside down onto a serving plate. Serve with double cream and cherry syrup.


To check if the cake is ready, when you insert a skewer in the centre of the cake, it should come out clean and the cake itself should be springy to the touch.

Author: Naomi Crisante
Date Created: 01/08/2018

Leave a Reply

Your email address will not be published. Required fields are marked *