Nov 19, 2007

The 3 Cs- guess what they are!

Wow, well for the very first time I am actually going to post a recipe! Hurrah! I never post recipes- maybe because I don't really follow any..? Anyway, so where do I start...

The three Cs, yes, so what exactly does that stand for? Not the three commandments (even though there are 10), and not the Citroen C3 car (a remark my brother made- I hadn't even thought of that! sheesh! talk about men and cars!). It stands for the cake I had been wanting to make since weeks: an upside down cherry cinammon chocolate cake. Hence: 3 Cs.

It's very easy to make. All you need is a bunch of cherries- or canned ones if it's not the time of the year for cherries. I admit to have used some that came in a jar, which means less work to remove the pits. Ah also- I personally prefer using morello cherries because they have a slightly bitter taste, which doesn't make deserts too sweet.

So this C3 cake is really easy to make, it looks good, and has a warm home-y feeling to it which is always a nice thing for our stomachs. It's an upside down cake, which means that the fruits go first at the bottom of the mould, and I guess they caramelize with the sugar while baking in the oven. As for the batter- I went for chocolate, but it can also be a "white" batter for a stronger colour contrast...and a different taste. The only one thing I wish I had added was pistachios for decorating and for some crisp! And for some dashes of colour! But I did not have any pistachios on hand that time...

Of course, you can play around with almost any fruit and flavours- so it makes this recipe very versatile indeed. The fruits just need to be chunky enough I guess.

And now for the recipe! (I suck at writing recipes- watch)

C3 Upside down Cake (cinammon,cherries & chocolate):


  • 50 gr melted butter

  • 50 gr dark chocolate

  • 2 eggs

  • 60 gr sugar

  • 1 teaspoon cinammon

  • 60 gr flour

  • baking soda

  • pinch of salt

  • 1 big tablespoon of sugar mixed with 1/2 teaspoon of cinammon

  • A lot of cherries (with no pits)- enough to cover the bottom of a cake mould (just one layer is enough).

Making and baking it:

  1. Preheat oven to th5. Melt the chocolate. Once that's done, mix in the butter. Set aside.

  2. Beat the eggs, sugar and cinammon (I know most people add cinammon in with the flour, but I like to add it in this step).

  3. Then add the flour + baking soda + pinch of salt. Mix well. Leave the batter aside for a while and start preparing the cherry base.

  4. Mix the 1 tablespoon of sugar with the 1/2 teaspoon of cinammon.

  5. Sprinkle this combination on the bottom of a buttered cake mould. Sprinkle a lot of it because this is going to help create caramelization during the baking.

  6. Add the cherries to form one layer. Keep the cherries close to one another to block any gaps.

  7. Then add the chocolate cake batter

  8. Put in the oven th5 for 40 minutes.

  9. Pull out, let cool, and flip upside down on a plate. Eat and enjoy! You can sprinkle with pistachios or icing sugar for a decorative touch.

You can eat this plain, or serve it with some sinful straight-to-the-hips rich cream, or do what I did: cut a slice and top it in on a bowl of tiramisu icecream! This was very randomly done, but it ended up tasting fabulous!


Anonymous said...

I love the sound of this recipe (3 C's) but have the following questions because at the moment cherries are expensive here (Australia) and I'll have only one crack at making this cake.
1. What temperature is th5?
2. How much baking soda do you use?
3. Do you use plain (all purpose) flour, or self raising flour?
I would love to know the answers! Thanks, Katie

Marianna said...

Hi Katie! Thanks for your comment!
1. It is 160C or 325F
2. Use 1/2 teaspoon and increase accordingly if you double the recipe
3. Plain all purpose flour

Hope this helps :)