Chocolate Cherry Upside Down Cake

1.

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.

2.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine.

3.

In another bowl, mix the granulated sugar and melted butter until well combined and the mixture is smooth.

4.

Add the milk, eggs, and vanilla extract to the butter mixture, whisking until everything is fully incorporated.

5.

Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth and evenly mixed.

6.

Arrange the pitted cherries evenly on the bottom of the prepared cake pan and sprinkle the brown sugar over the top.

7.

Pour the batter into the cake pan, spreading it evenly over the cherries and smoothing the top.

8.

Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

9.

Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate and carefully remove the parchment paper.

10.

Let the cake cool completely before slicing and serving. Store any leftovers in an airtight container for up to three days.