Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) water
  • 2 tablespoons (30g) unsalted butter, cut into pieces
  • 1/4 teaspoon sea salt
  • 2 cups (300g) fresh or frozen (thawed and patted dry) sweet cherries, pitted and halved
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee
  • Whipped cream or vanilla ice cream (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
  2. In a medium saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring. Continue cooking until caramel is amber in color.
  3. Remove from heat. Carefully whisk in butter and salt.
  4. Pour caramel into prepared cake pan. Arrange cherry halves, cut side down, over the caramel in a single layer.
  5. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  6. In a separate bowl, whisk together sugar, brown sugar, oil, buttermilk, eggs, and vanilla.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Gently pour batter over cherries, spreading evenly.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes. Run a knife around the edge of the pan to loosen the cake. Invert onto a serving plate. Remove parchment paper.
  11. Serve warm, with whipped cream, ice cream, or chocolate shavings, if desired.