Cherry-Coconut Chocolate Torte is a decadent dessert that blends the deep richness of chocolate with the sweet tang of cherries and the tropical flavor of coconut. Every bite offers a perfect harmony of fudgy cake, juicy fruit, and creamy topping. It’s a showstopper for any festive table, especially during the holidays when chocolate desserts feel extra special.
Ingredients
For the cake:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup buttermilk
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½ cup hot coffee (or hot water)
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1 cup sweetened shredded coconut
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1 cup pitted cherries (fresh or thawed frozen)
For the topping:
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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½ cup grated dark chocolate
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Extra cherries and toasted coconut for garnish
Cooking Time
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Prep time: 25 minutes
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Bake time: 35 minutes
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Total time: 1 hour
Serving
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Serves 8
Instructions
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Preheat oven:
Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. -
Mix dry ingredients:
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. -
Cream butter and sugar:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. -
Combine wet and dry:
Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently after each addition. Stir in hot coffee to create a smooth, pourable batter. -
Add coconut and cherries:
Fold in shredded coconut and cherries. Pour the batter into the prepared pan and smooth the top. -
Bake:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan. -
Prepare the topping:
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the cooled torte. -
Garnish:
Sprinkle grated dark chocolate and toasted coconut on top. Decorate with whole cherries for a festive finish.
Tips
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For extra cherry flavor, brush the cake with a little cherry syrup or liqueur before adding the cream.
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Toast the coconut lightly for a richer, nuttier aroma.
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Chill for 30 minutes before serving to let the flavors meld.
Nutrition (per slice)
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Calories: 380
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Fat: 23g
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Carbohydrates: 42g
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Protein: 5g
The Cherry-Coconut Chocolate Torte is a beautiful balance of textures and tastes—fudgy, creamy, fruity, and lightly nutty. A single slice feels luxurious and perfectly fitting for holiday indulgence.
