Description
This indulgent Cherry-Coconut Chocolate Torte is a rich, decadent dessert that combines the sweetness of ripe cherries, the tropical flavor of coconut, and the richness of chocolate. It’s perfect for any celebration or when you want to impress your guests with a show-stopping dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup unsweetened coconut milk
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup shredded coconut (for topping)
- 6 oz dark or semi-sweet chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Prepare the Oven & Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Adding Dry Ingredients & Liquids: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and coconut milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in Cherries: Gently fold in the chopped cherries.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Ganache: While the cake cools, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy.
- Assemble the Torte: Once the cake is completely cooled, pour the chocolate ganache over the top, allowing it to drizzle down the sides. Sprinkle with shredded coconut.
- Serve & Enjoy: Allow the ganache to set before slicing and serving.
Notes
- For an extra boost of coconut flavor, you can add coconut extract to the batter.
- This torte can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- You can substitute the fresh cherries with maraschino cherries or cherry preserves for a different flavor profile.
- If you prefer a more intense coconut flavor, add more shredded coconut to the batter or topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg