I really enjoyed making this cake. Mainly, because it made a change from to my usual fall back recipe - chocolate guinness cake.
Stupidly, I left a bunch of my recipe books out recently, and my flatmate picked up my copy of Food We Love – a great little collection of favourite recipes from the Australian Women’s Weekly Test Kitchen. He came across an extremely mouth-watering image of a very dense chocolate cake, made with Cherry Ripe bars. Next came a request for a birthday cake. I didn’t really need any more convincing…
P.S. I really wish I had a much more exciting, colourful image to post with this recipe, but sadly that will have to wait until next time…..enjoy.
Cherry Ripe Mud Cake
- 250gm butter, chopped
- 1 tbsp instant coffee
- 400ml coconut cream
- 200gm dark cooking chocolate
- 1 cup caster sugar
- 1 cup dark brown sugar
- 3/4 cup (110gm) self raising flour
- 1 cup (150gm) plain flour
- 1/4 cup (25gm) dark cocoa
- 2/3 cup fine coconut
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 5x (50gm) Cherry Ripe Bars, chopped coarsely
Preheat oven to 150°C, grease and line 1 x 23cm springform tin. Melt butter in large pot over medium heat. Add coffee, sugars and stir in chocolate until melted. Add coconut cream, stir till combined then set aside to cool. Whisk in sifted dry ingredients then coconut, vanilla and egg. Stir in ½ the Cherry Ripes (chop coarsely). Sprinkle rest of Cherry Ripes on top of cakes. Pour mixture into the tin and bake 40-50 min until top is set and is still a bit wobbly. Stand cake for 10 minutes then remove sides and cool on wire rack.