Description

This rich and moist Chocolate Cherry Torte combines deep chocolate flavor with sweet cherry pie filling, creating a decadent dessert perfect for holidays or special occasions. The addition of brewed coffee enhances the chocolate taste, while optional mini chocolate chips add texture and extra indulgence. Easy to prepare and topped with powdered sugar or whipped cream, this torte is sure to delight any chocolate lover.

Ingredients

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Dry Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup hot water or brewed coffee

Additional Ingredients

1 cup canned cherry pie filling (plus extra for topping)
½ cup mini chocolate chips (optional)
Powdered sugar or whipped cream for garnish

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes several minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
Combine Wet Ingredients: Add the buttermilk and the hot water or brewed coffee to the creamed mixture, mixing until just combined. The batter may appear thin, which is normal and contributes to the torte’s moist texture.
Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cake.
Add Cherry Filling and Chocolate Chips: Carefully fold in the cherry pie filling and mini chocolate chips, if using, distributing them evenly throughout the batter.
Bake the Torte: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool Completely: Remove the torte from the oven and allow it to cool completely in the pan on a wire rack before removing to avoid breaking.
Decorate and Serve: Top the cooled torte with extra cherry pie filling, a dusting of powdered sugar, or a dollop of whipped cream before slicing and serving.

Notes

Using coffee enhances the depth of the chocolate flavor, but hot water is a fine substitute if preferred or for a caffeine-free option.
For an extra indulgent touch, serve each slice with a scoop of vanilla ice cream.
This torte can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.