Heavenly Cherry-Coconut Chocolate Torte Recipe for Sweet Bliss

Decadent chocolate meets tropical sweetness in this luscious cherry-coconut chocolate torte that will make your taste buds dance.

Rich chocolate layers blend perfectly with vibrant cherries and tropical coconut notes.

Each slice promises a luxurious experience that balances deep cocoa intensity with bright fruit freshness.

The combination creates a dessert that feels both elegant and comforting.

Textures play beautifully between smooth chocolate, tender cherries, and delicate coconut shavings.

Creamy and indulgent, this torte transforms an ordinary evening into a celebration of pure deliciousness.

You’ll want to savor every single bite of this irresistible chocolate masterpiece.

Delicious Highlights of Cherry-Coconut Chocolate Torte

• Craft Quickly: Assemble these delightful mini pies without turning on the oven, making preparation super simple and stress-free.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or casual get-togethers where everyone loves individual-sized treats that look professionally made.
• Customize with Ease: Swap toppings like fresh berries or chocolate shavings to match personal preferences or seasonal ingredients, adding versatility to this classic dessert.
• Kid-Friendly Creation: Engaging recipe that allows children to help with mixing, layering, and decorating, turning dessert-making into a fun family activity.

Ingredients in Cherry-Coconut Chocolate Torte

• All-Purpose Flour: A crucial dry ingredient that provides structure to the chocolate cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds moisture and richness to the cake's texture.
• Sugar: Provides sweetness and helps with caramelization.
• Eggs: Bind ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Buttermilk: Creates a tender crumb and adds subtle tanginess.
• Hot Coffee or Water: Intensifies the chocolate flavor and moistens the batter.

• Fresh Cherries, Lemon Juice: Create a bright and tangy filling with natural sweetness.
• Cornstarch: Helps thicken the cherry filling.
• Shredded Coconut: Adds tropical texture and flavor to the cake layers.
• Heavy Cream: Provides richness and helps bind the coconut mixture.
• Chocolate: Forms a smooth and glossy ganache topping.

Baking Cherry-Coconut Chocolate Torte

Step 1: Prep the Chocolatey Base

Warm up your oven to a cozy 350F. Grab an 8-inch cake pan and give it a friendly coating of butter or cooking spray.

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

In another bowl, blend melted butter with sugar, eggs, and vanilla until silky smooth.

Pour in buttermilk and gently fold in the dry ingredients. Splash in hot coffee or water, stirring until the batter looks glossy and well-combined.

Pour the batter into your prepared pan and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Let the cake cool completely.

Step 2: Create Luscious Cherry Sauce

In a saucepan, combine fresh cherries with sugar, cornstarch, and a squeeze of lemon juice.

Cook over medium heat, stirring occasionally until the mixture thickens and becomes wonderfully jammy (about 5-7 minutes). Set aside to cool.

Step 3: Whip Up Coconut Cream Layer

Mix shredded coconut with heavy cream, sugar, and vanilla in a bowl. Stir until everything is beautifully blended and set aside.

Step 4: Craft Decadent Chocolate Ganache

Heat heavy cream until it’s steaming hot but not boiling. Pour over chopped chocolate and let sit for 2 minutes.

Whisk until the mixture becomes smooth and glossy.

Step 5: Layer and Assemble the Torte

Carefully slice the cooled cake horizontally into two layers.

Spread the cherry sauce over the bottom layer. Generously add the coconut cream mixture on top of the cherries.

Gently place the second cake layer. Pour the luxurious chocolate ganache over the entire cake, letting it drip dramatically down the sides.

Step 6: Chill and Serve

Refrigerate the torte for at least an hour to let all the flavors mingle. Serve chilled or at room temperature.

Optional: Garnish with extra cherries and a sprinkle of coconut for dramatic flair.

Tips for Perfecting Cherry-Coconut Chocolate Torte

• Opt for ripe, sweet cherries to enhance the natural fruity flavor of the filling and ensure a vibrant taste.
• Mix dry and wet ingredients just until combined to prevent overmixing, which can lead to a dense, tough cake texture.
• Spread cherry filling and coconut mixture evenly to create balanced layers and ensure each bite has a perfect blend of flavors.
• Let chocolate cool slightly before pouring to achieve a smooth, glossy finish that sets beautifully on the cake surface.
• Allow the torte to rest in the refrigerator, letting flavors meld and develop a rich, decadent profile before serving.

Variations on Cherry-Coconut Chocolate Torte

• Gluten-Free Cherry-Chocolate Delight: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version. Ensure all other ingredients are gluten-free certified.
• Dairy-Free Coconut Dream: Swap heavy cream with coconut cream and use dairy-free chocolate for ganache. Replace butter with coconut oil to maintain rich texture and flavor.
• Vegan Cherry Chocolate Torte: Use flax eggs instead of regular eggs, plant-based milk for buttermilk, and vegan chocolate. Substitute dairy ingredients with coconut-based alternatives for a completely plant-based dessert.
• Low-Sugar Berry Alternative: Replace sugar with monk fruit sweetener or stevia. Use fresh berries like raspberries or strawberries instead of cherries for a lighter, less sweet option.

Pairings That Complement Cherry-Coconut Chocolate Torte

• Pair with Rich Red Wine: Select a bold, fruity red wine like Cabernet Sauvignon or Merlot that complements the deep chocolate and cherry flavors, enhancing the dessert's richness and complexity.
• Boost with Espresso Companion: Serve alongside a strong, freshly brewed espresso or cappuccino to cut through the sweetness and provide a robust contrast to the torte's creamy texture.
• Enhance with Vanilla Ice Cream: Add a scoop of premium vanilla bean ice cream to create a delightful temperature and flavor contrast, with the cold, smooth ice cream balancing the torte's intense chocolate and cherry notes.
• Refresh with Sparkling Moscato: Choose a light, sweet sparkling Moscato d'Asti to cleanse the palate and add a playful, effervescent touch that highlights the dessert's fruity and chocolate elements.

Storing Cherry-Coconut Chocolate Torte Properly

• Store the Cherry-Coconut Chocolate Torte in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or use a cake carrier to prevent drying out.
• Wrap the torte securely in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut the torte into individual portions before storing to make reheating and serving easier.
• Let the torte sit at room temperature for 15-20 minutes before serving to soften the ganache and enhance flavors. Avoid microwaving to prevent texture changes.

FAQs

• Can I use frozen cherries instead of fresh ones?

Yes, frozen cherries work perfectly. Just thaw and drain them before cooking with sugar and cornstarch.

• Is buttermilk necessary for the cake batter?

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

• How do I prevent the cake from sticking to the pan?

Always grease the pan thoroughly and line the bottom with parchment paper. This ensures easy cake removal without breaking.

• What if I don't have hot coffee for the cake batter?

You can replace hot coffee with hot water or even hot chocolate. The liquid helps activate the cocoa and creates a richer chocolate flavor.

Cherry-Coconut Chocolate Torte Recipe

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4.9 from 13 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Indulgent Cherry-Coconut Chocolate Torte melts hearts with rich, velvety layers of chocolate and tropical coconut. Sweet cherries and silky ganache invite you to savor each luxurious bite of this irresistible dessert.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup (113g) unsalted butter, melted
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 milliliters) buttermilk
• 1/2 cup (120 milliliters) hot coffee or hot water

Flavor Enhancers:

• Cherries (amount not specified)
• Coconut (amount not specified)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper for easy removal.
2. Whisk together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
3. In a separate bowl, combine melted butter, sugar, eggs, and vanilla extract, blending until thoroughly smooth and homogeneous.
4. Gradually incorporate buttermilk and dry ingredient mixture, stirring gently until just combined. Avoid overmixing.
5. Pour in hot coffee or water, mixing until the batter becomes uniform and silky.
6. Transfer batter to the prepared cake pan, ensuring even distribution.
7. Bake for 25-30 minutes, checking doneness with a toothpick inserted in the center. The pick should emerge clean when the cake is fully baked.
8. Allow cake to cool completely on a wire rack before further preparation.
9. For cherry filling, combine cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until the mixture thickens and becomes glossy.
10. Cool the cherry filling to room temperature before assembling the torte.
11. Prepare coconut layer by mixing coconut, heavy cream, sugar, and vanilla until well incorporated.
12. Create chocolate ganache by heating heavy cream until hot but not boiling. Pour over chopped chocolate and let sit for 2 minutes.
13. Whisk ganache until smooth and glossy.
14. Slice cooled cake horizontally into two even layers.
15. Spread cherry filling over the bottom cake layer.
16. Carefully distribute coconut mixture atop the cherry filling.
17. Position the second cake layer on top.
18. Pour chocolate ganache evenly over the entire cake, allowing it to cascade down the sides.
19. Optional: Garnish with additional cherries and coconut flakes.
20. Refrigerate for at least 1 hour to set and enhance flavor integration.
21. Serve chilled or at room temperature for optimal taste experience.

Notes

• Swap regular flour with gluten-free flour blend for a celiac-friendly version, ensuring the texture remains moist and tender.
• Use dark cherries or frozen cherries when fresh aren’t available, adjusting sugar levels to match fruit sweetness.
• Create a lighter ganache by using half cream and half milk, reducing overall richness without compromising chocolate flavor.
• Enhance dairy-free options by substituting coconut cream for heavy cream and using plant-based butter in cake batter.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 282 kcal
• Sugar: 15 g
• Sodium: 130 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg