- 10 mins
- 45 mins
Ingredients
- Topping:
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons brandy or bourbon
- 1 tablespoon unsalted butter
- 3 cups fresh sweet cherries, pitted
- Cake:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1 1/3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons brandy or bourbon, divided
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped bittersweet chocolate
- Garnish: fresh cherries
Preparation
Step 1
1. Preheat oven to 350°. Spray a 10-inch oven-safe skillet with baking spray with flour.
2. For topping: Add brown sugar, brandy or bourbon, and butter to prepared skillet. Cook over medium heat, stirring occasionally, for 2 minutes. Add cherries; cook 1 minute more. Remove from heat.
3. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy,
3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
4. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, whisk together milk and 2 tablespoons brandy or bourbon. With mixer on low speed, add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture. Beat in vanilla; fold in chopped chocolate. Spoon batter over cherry mixture, gently smoothing top with an offset spatula.
5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. (Loosely cover with foil during last 5 minutes to prevent excess browning, if necessary.) Let stand for 5 minutes. Place a flat serving plate over cake; carefully invert cake. Brush with remaining 1 tablespoon brandy
or bourbon. Let cool for 30 minutes. Garnish with cherries, if desired.