Chocolate Cherry Torte Recipe

Chocolate Cherry Torte – a brownie-like base topped with a light mascarpone and whipped cream frosting. This elegant dessert is perfect for the holidays and makes a beautiful centerpiece.

Chocolate Cherry Torte - brownie base topped with a whipped cream and mascarpone frosting.

November puts me squarely into holiday mode, and I love every minute of it. The town radio is already playing festive music, and I happily hum along while running errands. The Chocolate Cherry Torte is one of those desserts that perfectly suits this season: delicious, impressive, and just the right balance of chocolate and fruit.

The base is dense and brownie-like, made with a blend of White Lily Enriched All Purpose Wheat Flour and Red Grape Seed Flour Blend. The added grape seed flour gives a subtle, nutty depth that complements the chocolate beautifully.

What elevates this torte is the whipped cream and mascarpone topping. Light, creamy, and slightly tangy, it pairs wonderfully with the rich chocolate base and tart cherries. You can prepare the cake a day ahead and add the frosting and cherries just before serving, which makes this an easy choice for holiday gatherings.

Chocolate Cherry Torte - finished dessert

Chocolate Cherry Torte
recipe courtesy of White Lily
(Printable Recipe)

Crisco® Original No-Stick Cooking Spray
1/2 cup butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup White Lily® All Purpose Wheat Flour & Red Grape Seed Flour Blend
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup cold heavy cream
3/4 cup powdered sugar
1/4 teaspoon almond extract
1 (8 oz.) container mascarpone cheese, softened
1 (15 oz.) can pitted sour or tart cherries, drained
Grated semi-sweet chocolate, chocolate curls or toasted sliced almonds (optional)

Preheat the oven to 350°F. Coat the bottom of a 9-inch springform pan with no-stick cooking spray.

In a large bowl, beat the butter, sugar and vanilla with an electric mixer on medium speed until combined and creamy. Add the eggs one at a time, beating after each addition. In a separate small bowl, whisk together the flour, cocoa, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until well blended. Spread the batter evenly in the prepared pan.

Bake 25 to 30 minutes, or until the cake is set in the center. Note: a toothpick may not come out completely clean because of the dense, fudgy texture. Cool completely in the pan on a wire rack.

For the frosting, beat the cold heavy cream, powdered sugar and almond extract in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Add the softened mascarpone and beat just until smooth and combined. Spread the mascarpone cream evenly over the cooled cake while it remains in the pan.

Chill the torte for several hours to firm the topping. When ready to serve, remove the sides of the springform pan, arrange the drained cherries over the cream layer, and garnish with grated chocolate, curls or toasted sliced almonds if desired.