Double Chocolate Cherry Torte Recipe
House-made; Rich chocolate – a chocolate lover’s favorite
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Ingredients
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Chocolate Sponge
Dark Chocolate Ganache Filling
Cherry Compote
Chocolate Glaze & Assembly
Method
Chocolate Sponge
- 1
- 2
Dry ingredients
In a large bowl, sift together the flour and cocoa powder. Add granulated sugar, baking powder, baking soda, and salt; whisk to combine and break up any clumps.
- 3
- 4
Combine
Pour the wet mixture into the dry ingredients and stir with a spatula until mostly combined. Gradually add the hot brewed coffee while stirring until batter is smooth and pourable. Do not overmix.
- 5
Bake
Divide batter evenly between prepared pans. Bake 22–28 minutes (for 8-inch pans) or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through for even baking.
- 6
Cool
Allow cakes to cool in pans on a wire rack for 10 minutes, then invert onto racks, remove parchment, and cool completely (about 1 hour) before assembling.
Dark Chocolate Ganache Filling
- 7
Heat cream
Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1 1/4 cups heavy cream with corn syrup just to a simmer over medium heat (do not boil).
- 8
Make ganache
Pour hot cream over chocolate and let sit 1 minute to soften. Stir gently from center outward until smooth and glossy. Stir in butter and salt until incorporated. If ganache is warm and pourable, let it cool to thick spreadable consistency (about 30–45 minutes at room temperature) or chill briefly, stirring every 5 minutes.
Cherry Compote
- 9
Cook cherries
In a small saucepan, combine the frozen pitted cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release juice and the mixture begins to simmer, about 6–8 minutes.
- 10
Thicken
Mix cornstarch with cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes until the compote thickens and becomes glossy. Stir in kirsch or rum, if using. Remove from heat and cool to room temperature; it will thicken further as it cools.
Chocolate Glaze & Assembly
- 11
Make glaze
Place chopped semisweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until just simmering. Pour over chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tablespoon butter until glossy. Allow glaze to cool slightly so it thickens but remains pourable (10–15 minutes).
- 12
Level cakes
If cake layers domed while baking, level the tops with a serrated knife so layers sit flat. Reserve any crumbs for decorating if desired.
- 13
Assemble torte
Place first cake layer on your serving plate. Spread about half of the cooled ganache evenly over the layer. Spoon 3/4 of the cherry compote over the ganache and spread gently to the edges, leaving a small margin. Place second cake layer on top and press lightly to adhere. Spread remaining ganache over top and smooth sides if desired.
- 14
Glaze and garnish
Pour the slightly cooled chocolate glaze over the top of the assembled cake, letting it drip down the sides. Use an offset spatula to smooth if needed. Arrange fresh or candied cherries on top and dust lightly with powdered sugar, if using. Chill the torte in the refrigerator 30 minutes to set the glaze and layers, then bring to room temperature 20 minutes before serving for best texture.
