Sour Cherry Chocolate Torte
Indulge in the decadent harmony of rich chocolate and tangy fruit with this Sour Cherry Chocolate Torte—a show-stopping dessert that's as sophisticated as it is irresistible. Featuring moist chocolate cake layers infused with buttermilk for a tender crumb, this torte is elevated by a luscious filling of sour cherry preserves that provides a perfect balance of sweetness and tartness. Topped with a glossy, velvety dark chocolate ganache and garnished with fresh sour cherries, this dessert is a feast for both the eyes and the palate. Perfect for special occasions or as a luxurious treat, this elegant creation pairs beautifully with a cup of coffee or a glass of red wine. Stun your guests and satisfy your sweet tooth with this easy-to-make yet visually stunning dessert! Keywords: sour cherry chocolate torte, chocolate cake recipe, sour cherry dessert, dark chocolate ganache, elegant dessert recipe.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 240 milliliters buttermilk
- 120 milliliters vegetable oil
- 2 teaspoons pure vanilla extract
- 120 milliliters boiling water
- 300 grams sour cherry preserves
- 200 grams dark chocolate (chopped)
- 240 milliliters heavy cream
- 100 grams fresh sour cherries (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Stir in the boiling water until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once the cakes are cool, level the tops with a serrated knife if needed. Spread the sour cherry preserves evenly over the top of one cake layer, then place the second cake layer on top.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl.
Let the mixture sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable.
Pour the ganache over the top of the assembled cake, letting it drip down the sides for a dramatic effect. Use a spatula to smooth it out if necessary.
Chill the torte in the refrigerator for at least 30 minutes to set the ganache.
Garnish with fresh sour cherries if desired. Slice and serve.
Nutrition Facts
Calories |
4449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 691.5 g | 251% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 419.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 621 mg | 48% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
