Black Forrest Cherry Upside Down Cake

She’s my cherry cake.

Ingredients:

Nonstick cooking spray, for greasing

1 1/2 pounds cherries, pitted

1 3/4 cups granulated sugar, divided

1/2 cup light brown sugar

1/2 cup olive oil

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

3/4 cup full fat sour cream

1 tablespoon kirsch

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

2 teaspoons kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup dark chocolate chips

Directions:

1. Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with the cherries.

2. In a medium saucepan, combine ¾ cup of the sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the cherries in an even layer.

3. In a large bowl, whisk the remaining 1 cup granulated sugar, the brown sugar, oil, butter, and eggs until smooth. Add the sour cream and whisk until incorporated, followed by the kirsch.

4. Add the flour, cocoa, salt, baking soda, and baking powder to the bowl and fold until just incorporated, then fold in the chocolate chips. Pour over the caramel-coated cherries. Bake until the top is golden and cracked, about 1 hour. (I pull at about 180°F since I want this cake fudgy!)

5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool completely, then slice and serve.