Chocolate Cherry Upside Down Cake

For the Cherry Topping:
2 cups fresh or jarred cherries, pitted
1/4 cup unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla extract

For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup mini chocolate chips (optional)

Step 1: Prepare the Cherry Topping

Preheat your oven to 350°F (175°C).

In a medium saucepan, melt the butter over medium heat.

Stir in the brown sugar and cook for 2-3 minutes until the sugar has dissolved and the mixture is smooth.

Add the cherries and cook for another 2-3 minutes, allowing them to soften and release their juice.

Stir in the vanilla extract.

Pour the cherry mixture into the bottom of a greased 9-inch round cake pan, spreading it evenly.

Step 2: Make the Cake Batter

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and stir until smooth.

Gradually pour in the boiling water, stirring until the batter is thin and well mixed.
If using, fold in the mini chocolate chips.

Step 3: Assemble the Cake

Pour the cake batter over the cherry topping in the pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Flip and Serve

Allow the cake to cool in the pan for 10 minutes before running a knife around the edges.

Invert the cake onto a serving plate, carefully lifting the pan off.

Let the cake cool for another 10 minutes before serving.