Cherry Ripe Mud Cake

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.

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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.

This recipe is also my entry for Sweet New Zealand this month – hosted by Lucy from Lucy Eats. Check out all the fancy recipes on her blog at the end of the month.

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After Taste presents Sweet New Zealand…….

After Taste is hosting Sweet New Zealand again this month, so get your entries ready!

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This event was originally started by Alessandra Zecchini in 2011 and really encourages food bloggers to share their secret recipes, discover new delights and of course, get to know other New Zealand food bloggers, living both here and overseas. Here are some super simple rules:

  1. This event is open to all bloggers living in New Zealand (even if you are not a Kiwi), as well as all Kiwi bloggers living and blogging overseas.
  2. You can enter anything sweet (as simple or complicated as you like): cakes, biscuits, slices, desserts, even drinks, and you may submit as many entries as you like, including old posts if you like.
  3. Your entry must contain the following: the phrase “Sweet New Zealand”, a link to the host (my blog homepage), a link to this post and include the Sweet New Zealand badge (just right-click and download the image from this post), and if you are submitting an older post remember to update it accordingly with all of the above.
  4. To submit your entry email me at aftertasteblog@gmail.com by 30th May with:

– your name
– your blog name
– a link to your blog
– a link to the post you’re contributing (and name of recipe)
– a photo from your post (not more than 250 kb if possible)

I’ll do a round up of all entries at the end of May. I am really looking forward to seeing all the entries 🙂

After Taste

Sweet New Zealand by After Taste

Sweet New Zealand by After Taste

I’ve said it before but I’ll say it again – this year is going way too fast for my liking. It’ll soon be Christmas! Anyway, lets worry about that later…

Lets focus on the month that was. During July I hosted Sweet New Zealand. This is an event which was started by Alessandra Zecchini last year, and is open to all New Zealand food bloggers, living both here and overseas. I received a bunch of fantastic recipes during the month and here they are. Enjoy!

The first entry of the month is Gluten-free Chocolate Roulade from Frances at Bake Club. I’ve never made roulade before but I’m now dying to get in the kitchen and try this out. It looks delicious – a friend coming to stay is a great excuse to try something new! This roulade was adapted from a recipe from Good Housekeeping’s Easy to Make! Wheat Free – I love it already! Thanks Frances.

Love having a high tea? Next comes Sponge Kisses from Lucy at Lucyeats (love the blog name too). This blog is seriously filled with delectable little treats and this recipe is no exception. It comes from the book A Second Helping by Alexa Johnston, and as you can see from Lucy’s photographs, a sponge kiss goes very well with a cup of tea or a high tea at home – a great rainy weekend activity!

Sue of Couscous & Consciousness comes to us with two entries this month – thanks Sue! First up really is a wee bit of an alliteration – Chewy Cherry Chunky Chocolate Cookies. I’m always interested in trying a new cookie recipe and these look great. Chewy and chocolate-y and utterly addictive! What a great use of Whittaker’s chocolate too. Alternatively, you can use raisins, cranberries, dried apricots, or any kind of nuts. The combination of ingredients is limited only by your imagination. Amen.

On a healthier note, Sue has also made a delicious brightly-coloured Tropical Fruit Granola. I’m really into making my own muesli and this one looks fantastic. Serve with some stewed fruit and some greek yoghurt, and you’ve got yourself a great start to the day! Mmmmmm..

One new blog I have discovered this month is Easy Food Hacks! Carmella’s White Chocolate and Raspberry Friands look gorgeous! You can never ever ever go wrong with raspberries and white chocolate – what a great combination. I am now very tempted to go out and purchase a friand tin myself now. Too cute.

Alessandra from the blog Only Recipes brings us another delight to Sweet New Zealand. Her Pinoli Pine Nuts Cupcakes look beautiful and the colours in the photograph are just stunning. Thanks Alessandra, you’re adding to my limited Italian. Now I know, Pinoli means pinenuts. Also nice to know another cupcake fanatic, too.

Amarena Cherry Cupcakes by Alessandra of Alessandra Zecchini. I love the cherry in the middle of the cupcake! Another mouth-watering photo and fantastic entry. Thanks Alessandra.

Next up is Mairi’s Apple, Orange and Thyme Tart at Toast. I personally love anything fruity, and in a pie, tart or flan? Yummy. This tart is made using a homemade cream cheese pastry that uses only three ingredients – easy! It is perfect with a cuppa in the weekend or as dessert with vanilla ice cream and a drizzle of the syrup. Thanks Mairi.

Next up is Kristina at Plum Kitchen with her entry of Mango, Lime & Toasted Coconut Ice-cream. I think Winter is the perfect time for ice-cream recipes. Even though it is already chilly outside, it is more of an excuse to have a hot dessert. And we all know ice-cream and dessert go hand in hand! Can’t wait to try this one, it sounds quite mouth-watering. Thanks Kristina.

Italian Sfinci with Orange Ricotta Cream by Allison at Pease Pudding. Wow, these look incredible and what a fantastic photo. I’m drooling over it as I’m writing this. Orange ricotta cream – can you get better than that? I don’t think so! Delicious! Sfinci are the Italians answer to doughnuts. Thanks Allison.

And last, but not least is me! My entry is a lovely Coffee Fudge Slice from my almost-a-year-old blog After Taste. This is a perfect combination that suits both a gooey caramel lover, and a coffee drinker – I think I just described myself actually! This recipe is just so heavenly and is the perfect winter afternoon tea treat, alongside a hot drink of course!

So, that brings me to the end of my Sweet New Zealand round-up for July. Hopefully you’ve enjoyed it and have already discovered a couple of new recipes you might think about giving a go! I know I love Sweet New Zealand because every month, without fail, I get to discover a really cool new food blog – excellent.

A new, bright and shiny month is now upon us! Sweet New Zealand for August is being hosted by Kristina at Plum Kitchen. Get along to her blog at the end of the month and check out a whole new bunch of delicious sweet treats! I’m looking forward to it already, and once again discovering another new blog or two.

Have a fantastic weekend everybody 🙂