Chocolate Cherry Valentine Torte is the perfect cake, in the perfect shape, to say “I love you”! Three layers of heart-shaped chocolate cake, filled with sweet whipped cream and cherries and iced with chocolate whipped cream, this Valentine’s Day dessert is the ultimate decadent and romantic dessert for that special someone for Valentine’s Day.
Valentine’s Day is on February 14, which should give you plenty of time to make this scrumptious torte for your sweetheart. I only had one heart-shaped cake pan, and this torte is a 3-layer cake, so it took me about an hour and a half just to get the cake baked and ready for the filling and the icing. Of course, I could have made it in a round cake pan to save time, but I really wanted the heart shape! So, whether you have 1 or 3 pans, plan to spend about 2 hours baking and assembling this wonderful dessert. It will be worth it; I promise you!
This spectacular Chocolate Cherry Valentine Torte dessert would be the perfect ending to a romantic dinner featuring Brown Sugar Glazed Bacon Wrapped Shrimp, Chili Rubbed Ribeye Steak with Maple Bourbon Butter or Grilled Pork Tenderloin with Dark Cherry Sauce and Spinach Salad with Strawberries and Pecans.
Need more ideas for Valentine’s Day? Check out: my Ultimate Valentine’s Day Menu or 28 Best Valentines’s Day Desserts! Both are full of easy and quick Valentine’s Day dinner and dessert ideas and recipes to make it a night to remember!
How to make Chocolate Cherry Valentine Torte!
To begin, gather your ingredients which include: eggs, sugar, flour, unsweetened cocoa, baking soda, salt, vegetable oil, buttermilk, cherry pie filling, heavy cream and vanilla extract.
To make the cake, first, preheat the oven to 350 degrees and grease and flour three heart-shaped cake pans. (You can also use non-stick baking spray with flour, which works very well.)
Beat 2-egg whites until foamy with an electric mixer. Then slowly add in 1/2 cup of sugar. Continue beating until stiff peaks form. Set aside.
Combine flour, 1 cup sugar, cocoa, baking soda and salt in a medium-size bowl. Mix well. Add oil, buttermilk, and the 2 egg yolks. Using your electric mixer, mix until smooth.
Gently fold in the beaten egg whites.
Divide the batter into thirds and put 1/3 of the batter into each prepared pan. Bake cakes for 18-20 minutes and cool for 5 minutes on a wire rack.
Remove cakes from pans and cool completely on a wire rack.
While your cakes cool, prepare the whipped cream filling by whipping cream with sugar and vanilla extract for approximately 6-7 minutes, until stiff peaks form.
Place 1 cake layer on a plate and spoon the whipped cream filling on top of the cake, in the center, stopping about 1-inch from the edge. You want the filling to be about 1/2 inch thick. (If you get too close to the edge, the filling will ooze out and mess up your icing.)
Spoon about 1/2 of your cherry pie filling over the whipped cream filling, again stopping about 1 -inch from the edge. (Make sure you get real cherry pie filling and don’t try to save calories by buying reduced sugar or purchase canned cherries packed in their juice or even syrup. For this recipe the filling needs to be thick so it won’t run.)
Place the second cake layer on top of the first and spread 1/2 of your remaining whipped cream filling over the top, stopping about 1 inch from the edge again. Place the third cake layer on top. Spread the remaining cherry pie filling over the top of the cake, in the shape of a heart, leaving a 1-inch edge.
To prepare the chocolate whipped cream icing, combine sugar and unsweetened cocoa in a small mixing bowl. Add the heavy cream and vanilla extract, and beat at low-speed to combine. Once everything is combined, increase the mixing speed to medium and beat until stiff peaks form which should take 6-7 minutes.
Frost the sides of the cake generously with the chocolate whipped cream icing.
Fill a piping bag with the remaining cream filling and using a star tip, pipe the bare top edge of the cake with the remaining cream filling. (If you don’t have a piping bag, you can use a plastic storage bag with a small slit cut in one of the points to pipe the filling out.)
Chill the cake in the refrigerator and serve when chilled.
Store the cake and any leftovers in the refrigerator.
The recipe and inspiration for this delicious cake came from the Tallahassee Junior League’s Cookbook, Thymes Remembered!
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| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Passive Time | 30 minutes |
| Servings | 10 servings |
- 2 eggs separated
- 1/2 cup sugar
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 21 oz cherry pie filling 1- 21 oz can
- 1 cup heavy cream
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa
- 1 cup heavy cream
- 1 tsp vanilla extract
Ingredients Cake
Whipped Cream Filling
Chocolate Whipped Cream Icing
|
- To make the cake, preheat the oven to 350 degrees. Grease and flour 3 heart-shaped cake pans. (You can also use non-stick baking spray with flour, which works very well.)
- Use an electric mixer to beat 2-egg whites until foamy. Once they are foamy, slowly add in 1/2 cup of sugar, about a tablespoon at a time. Continue beating until stiff peaks** form. Set aside.
- Combine flour, 1 cup sugar, cocoa, baking soda and salt in a medium-size bowl. Mix well. Add oil, buttermilk, and the 2 egg yolks. Use an electric mixer, mix until smooth.
- Use a spoon and gently fold the beaten egg whites into the cake batter.
- Divide the batter into thirds and put 1/3 of the batter into each prepared pan. Bake for 18-20 minutes and cool for 5 minutes on a wire rack.
- Remove cakes from pans and cool completely on a wire rack.
- While your cakes cool, prepare the whipped cream filling by whipping the cream with sugar and vanilla extract for approximately 6-7 minutes with an electric mixer until stiff peaks form. Set aside
- Place 1 cake layer on a plate and spoon about 1/3 of the whipped cream filling on top of the cake in the center. Spread out evenly, but stop about 1-inch from the edge. You want the filling to be about 1/2 inch thick. (If you get too close to the edge, the filling will ooze out and it will mess up your icing.)
- Spoon about 1/2 of your cherry pie filling over the whipped cream filling, again stopping about 1 -inch from the edge.*
- Place the second cake layer on top of the first and spread 1/2 of your remaining whipped cream filling over the top, stopping about 1-inch from the edge again. Place the third cake layer on top. Spread the remaining cherry pie filling over the top of the cake, in the shape of a heart, leaving a 1-inch edge.
- To prepare the chocolate whipped cream icing, combine sugar and unsweetened cocoa in a small mixing bowl. Add heavy cream and vanilla extract, and beat at low speed to combine. Once everything is combined, increase the mixing speed to medium and beat until stiff peaks** form which should take 6-7 minutes.
- Frost the sides of the cake generously with the chocolate whipped cream icing.
- Fill a piping bag with the remaining cream filling and using a star tip, pipe the bare top edge of the cake with the remaining cream filling.***
- Chill the cake in the refrigerator and serve when chilled.
- Store the cake or any leftovers covered in the refrigerator.
Tips:
*Be sure to buy real cherry pie filling and don't try to save calories by buying reduced sugar pie filling or buy canned cherries packed in their own juice or even syrup. For this recipe, the filling needs to be thick so it won't run.
** Stiff peaks are when the whipped cream or egg white mixture stands straight up when the beaters are lifted from the mixture.
***If you don't have a piping bag, you can use a plastic storage bag with a small hole cut in one of the corners of the bag to squeeze the filling out.)
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