Cokoladna torta sa visnjama

3 eggs

1 1/2 cups granulated sugar 1/2 cup vegetable oil 1/4 cup coconut oil 1 cup almond milk or milk 3/4 cup cocoa 2 tsp baking powder 1 tsp baking soda 1 tbsp vanilla extract A pinch of salt 2 + 1/2 cup flour 1 cup hot instant coffee For the Cherry Sauce: 2 1/2 cups sweet cherries 1/4 cup granulated sugar 1 tbsp lemon juice 1/4 cup water 1 tbsp cornstarch For the Ganache Frosting: 1 cup heavy whipping cream 1 cup semi-sweet chocolate chips 1 1/2 cup whipped cream

Ganache za premazivanje torte:

1 cup vrhnja za kuhanje

1.5 cup tamne cokolade

Instructions Preheat the oven to 350F. Butter and flour two 9-inch (23cm) cake pans. In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder, and baking soda) until well combined. In a large bowl, add the eggs and sugar and mix them using a stand or electric mixer until lightened in color for 3-4 min. Add the oils, vanilla, and milk and whisk together. Add the wet ingredients to the flour mixture and mix until combined. Finally, add the hot coffee and mix to combine. Pour the cake batter into the prepared pans. Bake for about 35-40 minutes (do not forget to do the "toothpick test" before removing them). Remove them from the oven and cool completely. Preparing the Cherry Sauce: In a medium saucepan, add the cherries, sugar, lemon juice, and 2-3 tbsp water. Bring to a boil over medium heat while stirring constantly and then cook for 4-5 min until the cherries have softened. In a small bowl, mix the remaining water and cornstarch and evenly add the mixture into the cherries while stirring constantly and cook for 1 min until the sauce has thickened. Remove from the heat and cool completely. Transfer to a jar and store in the fridge until using. For the Ganache Frosting: Heat the heavy whipping cream in a saucepan or the microwave, and then add the chocolate. Let it stand for 4-5 min, then stir until chocolate has melted and the mixture is smooth. Let it cool at room temp. In a large bowl, add the whipped cream and cooled chocolate mixture and mix them until everything is combined. Refrigerate for 30-40 min.