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Cherry-Coconut Chocolate Torte

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This Cherry-Coconut Chocolate Torte is a decadent and rich dessert, featuring layers of fudgy chocolate cake, juicy cherries, and coconut. It’s the perfect indulgence for special occasions or just when you’re craving something truly delightful. A luxurious treat that combines the richness of chocolate with the tropical flavor of coconut and the sweetness of cherries.

Ingredients

Scale

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

  • 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/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 fresh or frozen cherries for the filling, just make sure to thaw the frozen cherries first.
  • For an extra touch, top with whipped cream or extra chocolate shavings when serving.
  • If you prefer a more intense coconut flavor, you can toast the shredded coconut before adding it to the coconut layer.

Nutrition

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