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Cherry-Coconut Chocolate Torte

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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

  1. 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:

    1. ½ cup (120ml) heavy cream
    2. 4 oz (115g) dark or semi-sweet chocolate, chopped

Instructions

  • 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.

  • 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.

  • Make the Coconut Layer:

    • In a bowl, combine coconut, heavy cream, sugar, and vanilla. Stir well and set aside.

  • 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.

  • 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.

  • 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

Find it online: https://grandmarecipesflash.com/cherry-coconut-chocolate-torte/