A super easy to make chocolate cake featuring physalis. This chocolate ground cherry upside down cake is delicious. Serve it warm as a pudding with cream, custard or ice-cream. Or enjoy a slice for afternoon tea when it’s cooled down.
Finally, after weeks of waiting, we had enough ripe ground cherries (a type of physalis) to cook up a bit of a storm. Hum, what to make? Ground cherry crumble was all I’d ever had before and I fancied something a bit different – something with chocolate! And so it was that I came up with this chocolate ground cherry upside down cake.
What on Earth are Ground Cherries?
Ground cherries are absolutely fabulous little golden balls of deliciousness. They’re a type of physalis, of which there are many species. A little like small sweet tomatillos, they are surrounded b a papery husk.
The one we grow is Physalis pruinosa. But don’t confuse them with cape gooseberries, Physalis pervuiana. They are smaller, sweeter and not as bright in appearance. But they make absolutely fabulous puddings. Take a look at my Eve’s pudding if you don’t believe me. They’re also great in a crumble.
One of their most fabulous features is that once picked, they last for quite some time. You can see that the ground cherries in most of the photos in this post look a bit wrinkled. Well that’s because they’re five months old. They’re still sweet and perfectly fine to use, they’re just not quite as beautiful.
I’ve never seen the fruit for sale here in the UK. But if you have a garden or allotment, they’re incredibly easy to grow.
Chocolate Ground Cherry Upside Down Cake
The cake is a super easy one to make. A bit like a brownie, I make it all in one pan. First off melt the butter and pour into the baking tin. Sprinkle with sugar then add the ground cherries. You can then use the same pan to melt the butter, sugar and chocolate together. Then beat in the eggs. Sift in the flour and finally stir in the yoghurt. Spoon it out to cover the ground cherries then bake.
The photos, taken with a flash, have really not done this cake justice. It was really pretty with the golden ground cherries making a great contrast to the lusciously dark cake. We had this warm, fresh from the oven and served with cream for dinner. In fact, now I’ve made it a few times, we always have the first slice warm as a pudding for dinner.
It’s completely delicious and equally delicious the next day cold. My chief taster and ground cherry fan was particularly impressed. The cake vanished with remarkable rapidity. I’ve discovered that ground cherries go particularly well with chocolate and I have made this ground cherry upside down cake again and again. Why don’t more people grow ground cherries I wonder?
Other Upside Down Cakes You Might Like
- Banoffee shortcake
- Chocolate pear cardamom upside-down cake
- Cranberry upside cake with orange
- Gooseberry upside-down cake
- Pineapple upside down cake with chocolate
- Plum upside-down cake
- Upside-down apple cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate ground cherry upside-down cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Chocolate Ground Cherry Upside Down Cake – The Recipe
Chocolate Ground Cherry Upside Down Cake
- 200 g ground cherries
- 50 g unsalted butter
- 100 g demerara sugar
- 125 g unsalted butter
- 125 g light brown muscovado sugar
- 100 g dark chocolate (I use Green & Black's 85%)
- 2 large eggs (I use duck eggs when I can get them)
- 150 g wholemeal flour (I use wholemeal spelt flour)
- 1 ½ tsp baking powder
- pinch sea or rock salt
- 3 tbsp natural yoghurt
- Dehusk the ground cherries.
- Melt the butter in a large pan over a low heat.
- Pour into a 22cm round silicone cake mould or lined tin.
- Sprinkle the demerara sugar over the top, then add the ground cherries, ensuring they're in a single layer.
- Use the same pan and melt the butter, chocolate and sugar over a low heat. Remove from the heat, stir and allow to cool slightly.
- Beat in the eggs.
- Sieve the flour, baking powder and salt into the pan and stir until just incorporated.
- Stir in the yoghurt.
- Scrape or spoon the cake batter over the ground cherries and level the top.
- Bake for 35-40 minutes in a preheated oven at 180℃ (350℉, Gas 4).
- When the cake is well risen and firm to the touch, removed from oven and leave to cool for ten minutes. Turn out onto a plate.
- Serve warm as a pudding with cream, custard or ice-cream. Or leave to cool completely and slice up for afternoon tea.