Description
This Cherry-Coconut Chocolate Torte is a decadent dessert featuring rich chocolate cake, juicy cherries, and a coconut layer, topped off with a smooth chocolate ganache. Perfect for special occasions or as a delightful indulgence for any time!
Ingredients
Scale
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For the Chocolate Cake:
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
- ½ cup (120ml) hot coffee or hot water
For the Cherry Filling:
- 2 cups (300g) fresh or frozen cherries, pitted
- ⅓ cup (70g) sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Coconut Layer:
- 1 cup (100g) shredded coconut (sweetened or unsweetened)
- ½ cup (120ml) heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 4 oz (115g) dark or semi-sweet chocolate, chopped
Instructions
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Make the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
- Add buttermilk and dry ingredients, stirring until just combined.
- Pour in hot coffee or water, mixing until smooth.
- Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean. Let cool completely.
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Prepare the Cherry Filling:
- In a saucepan, cook cherries, sugar, cornstarch, and lemon juice over medium heat until thickened (about 5-7 minutes). Let cool before assembling the torte.
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Make the Coconut Layer:
- In a bowl, combine coconut, heavy cream, sugar, and vanilla. Stir well and set aside.
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Make the Chocolate Ganache:
- Heat heavy cream until hot but not boiling.
- Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
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Assemble the Torte:
- Slice the cooled cake in half horizontally.
- Spread cherry filling over the bottom layer.
- Add the coconut mixture on top of the cherries.
- Place the second cake layer on top and pour the chocolate ganache over the cake.
- Garnish with extra cherries and coconut if desired.
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Chill & Serve:
- Refrigerate for at least 1 hour before slicing.
- Serve chilled or at room temperature for maximum flavor.
Notes
- You can use both fresh or frozen cherries for the filling.
- The torte will keep well in the fridge for up to 3 days.
- The ganache can be made ahead of time, just make sure it’s at room temperature before pouring it over the cake.
Nutrition
- Serving Size: 1 slice (1/12 of the torte)
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg