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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper for easy removal.
- Whisk together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- In a separate bowl, combine melted butter, sugar, eggs, and vanilla extract, blending until thoroughly smooth and homogeneous.
- Gradually incorporate buttermilk and dry ingredient mixture, stirring gently until just combined. Avoid overmixing.
- Pour in hot coffee or water, mixing until the batter becomes uniform and silky.
- Transfer batter to the prepared cake pan, ensuring even distribution.
- 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.
- Allow cake to cool completely on a wire rack before further preparation.
- 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.
- Cool the cherry filling to room temperature before assembling the torte.
- Prepare coconut layer by mixing coconut, heavy cream, sugar, and vanilla until well incorporated.
- Create chocolate ganache by heating heavy cream until hot but not boiling. Pour over chopped chocolate and let sit for 2 minutes.
- Whisk ganache until smooth and glossy.
- Slice cooled cake horizontally into two even layers.
- Spread cherry filling over the bottom cake layer.
- Carefully distribute coconut mixture atop the cherry filling.
- Position the second cake layer on top.
- Pour chocolate ganache evenly over the entire cake, allowing it to cascade down the sides.
- Optional: Garnish with additional cherries and coconut flakes.
- Refrigerate for at least 1 hour to set and enhance flavor integration.
- 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