Martha Stewart Black Forest Upside-Down Cakes

Martha Stewart Black Forest Upside-Down Cakes turn sour cherries, cocoa and brown sugar into two rich, fudgy individual cakes in 45 minutes. Try this easy small-batch dessert for date night or Valentine's Day, since it bakes in ramekins and needs no frosting or fancy tools.

Press the cherries into a tight single layer in the melted butter and sugar, because that layer becomes the glossy top once you flip the cakes. Leave gaps and the topping looks patchy, with bare cake showing through.

Martha bakes each cake right on a caramel of butter, brown sugar and a little cherry juice, so the fruit candies as the batter cooks. She also tops them with rum whipped cream instead of plain, which adds a boozy lift that cuts the cocoa.

Martha Stewart Black Forest Upside-Down Cakes

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

A fudgy cocoa cake bakes under a layer of jammy sour cherries in individual ramekins. Once flipped, the caramelized cherries shine on top, and the cool rum cream melts into the warm crumb.

Ingredients

• 1/4 cup (½ stick) unsalted butter, room temperature
  

• 1/3 cup plus 3 tablespoons packed light-brown sugar
  

• 1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
  

• 1/3 cup all-purpose flour (spooned and leveled)
  

• 1/4 cup unsweetened cocoa powder
  

• 1/4 teaspoon baking powder
  

• 1/4 teaspoon coarse salt
  

• 1 large egg yolk
  

• 3 tablespoons whole milk
  

• 1/4 cup heavy cream
  

• 2 teaspoons rum
  

Directions

• Prep the ramekins: Preheat the oven to 350°F, then place 1 tablespoon butter, 1 tablespoon brown sugar and 1/2 teaspoon cherry juice in each of two 8-ounce ramekins. Microwave them for about 1 minute until the butter and sugar bubble.
• Add the cherries: Arrange 1 1/2 cups drained sour cherries in a tightly packed layer in the bottom of each ramekin. Pack them close, since the cherries become the top of the cake.
• Mix the dry ingredients: Whisk 1/3 cup flour, 1/4 cup cocoa powder, 1/4 teaspoon baking powder and 1/4 teaspoon coarse salt in a small bowl. Set it aside while you make the butter mixture.
• Make the batter: Stir 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon for about 3 minutes until light and fluffy. Then stir in the egg yolk, followed by the flour mixture and 3 tablespoons milk.
• Fill the ramekins: Divide the batter evenly between the two ramekins, spooning it gently over the cherries. Place both ramekins on a rimmed baking sheet to catch any bubbling caramel.
• Bake the cakes: Bake for about 30 minutes, until a toothpick in the center of a cake comes out with only a few crumbs attached. Then let them cool on a wire rack for 20 minutes.
• Whip the rum cream: While the cakes cool, beat 1/4 cup heavy cream, 1 tablespoon brown sugar and 2 teaspoons rum in a small bowl until soft peaks form. Keep it cold until you serve.
• Flip and serve: Run a paring knife around the edge of each cake, then invert it onto a plate. Serve warm with a spoonful of the rum whipped cream.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, OXO 11-inch balloon whisk, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh or frozen cherries instead of jarred sour cherries?

Martha's notes say frozen sweet cherries work, as long as you thaw and drain them first. Swap the cherry juice for 1 teaspoon fresh lemon juice, since sweet cherries need that little bit of acid.

How do I store leftover Black Forest upside-down cakes?

Cover the cakes in their ramekins and keep them in the fridge for up to 2 days. Warm them in a 300°F oven for about 10 minutes, and whip the cream fresh because it loses its shape overnight.

Can I make these cakes ahead of time?

You can bake them a few hours ahead and leave them in the ramekins at room temperature. Invert them just before serving so the cherries stay glossy and the cake doesn't stick.

What if I don't have 8-ounce ramekins?

Any oven-safe cups holding about 1 cup will work, such as small custard cups or a jumbo muffin tin. Check for doneness at 25 minutes with a toothpick, since the shape changes how fast they bake.

Why did my cakes stick to the ramekins?

The most common cause is skipping the knife run, or waiting too long to flip once they cool. Slide a paring knife all the way around the edge and invert them within about 20 minutes of leaving the oven.