Prepare to embark on a culinary journey that will transform your kitchen into a gourmet dessert paradise! This Chocolate Cherry Torte is not just a cake—it's a symphony of rich chocolate, luscious cherries, and pure indulgence that will make your taste buds dance with delight. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this White Lily recipe promises to be your secret weapon in creating an unforgettable sweet experience that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and remove any lumps, creating a uniform dry mixture.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract, ensuring all ingredients are thoroughly incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once the cake is completely cooled, spread the cherry pie filling evenly over the top of the cake, leaving a small border around the edges.
- Before serving, dust the top of the torte generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve at room temperature. For best results, chill the torte for 30 minutes before serving to allow the flavors to meld together.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter—this can lead to a tough, dense cake.
- For an extra moist torte, slightly underbake and let it continue cooking in residual heat.
- Choose high-quality cocoa powder for a more intense chocolate flavor.
- Let the cake cool completely before adding cherry filling to prevent soggy layers.
- For a professional touch, use a fine-mesh sieve when dusting powdered sugar.
- Chill the torte for 30 minutes before serving to enhance flavor melding and easier slicing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 48g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
