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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Chocolate Peppermint Cupcakes

Just a quick one today! This chocolate mint cupcake recipe makes the ultimate cupcake for chocolate and mint lovers, like myself. If mint isn’t your thing then just ice with regular chocolate butter icing.

Yay! Today is the last day of work before we embark upon the 4-day Easter weekend. Gosh, isn’t the year is zipping by very quickly? It is now only 44 days until my big trip to Europe and the States – pretty exciting but so much to do before departure!

Have an egg-cellent long weekend everybody!

Chocolate Peppermint Cupcakes
Makes 12

For the cupcakes:

  • 125 grams of butter
  • 1 cup of white sugar
  • 2 tablespoons of golden syrup
  • 1 egg
  • 1 cup of trim milk
  • 2 cups of plain flour
  • 1 teaspoons of baking powder
  • 2 tablespoons of cocoa
  • 1 teaspoon of cinnamon
  • 1/2 a teaspoon of salt
  • 1/2 teapsoon of vanilla essence
  • 1 teaspoon of baking soda
  • 1/4 a cup of trim milk

For the icing:

  • 2 tbsp butter
  • 2 cups icing sugar
  • 2 tbsps cocoa
  • 2 tbsps hot water
  • few drops of green food colouring
  • few drops of peppermint essence
Cream together the butter and the sugar. Add the egg and beat well until combined. Beat in the 1 cup of milk. Sift in the dry ingredients and fold in. Add vanilla. Dissolve the baking soda into the milk and add to the cake batter. Mix extremely well. Divide the mixture up between a 12-hole muffin pan.
Bake for approximately 20 minutes at about 180 degrees. Set aside until the cupcakes have completely cooled.
For the icing, blend together about 2 tbsp of butter with 2 cups of icing sugar. Add a small amount of cocoa and a few drops of green food colouring. If you want a brighter shade of green that isn’t chocolate peppermint flavoured, omit the cocoa.



Chocolate Birthday Cake

This is my Mum’s chocolate birthday cake recipe. I seemed to have copied a large number of my Mum’s recipes since I left home all those years ago. It must be reflective of the kind of cook she is. Of course I am a little bias…

Chocolate Birthday Cake

For the cake:

  • 125 grams of butter
  • 1 cup of white sugar
  • 2 tablespoons of golden syrup
  • 1 egg
  • 1 cup of trim milk
  • 2 cups of plain flour
  • 1 teaspoons of baking powder
  • 2 tablespoons of cocoa
  • 1 teaspoon of cinnamon
  • 1/2 a teaspoon of salt
  • 1/2 teapsoon of vanilla essence
  • 1 teaspoon of baking soda
  • 1/4 a cup of trim milk
For the icing:

  • 100 grams of butter
  • 1/4 a teaspoon of vanilla essence
  • 2 cups of icing sugar
  • 1-2 tablespoons of hot water
  • 2 tablespoons of cocoa
Cream together the butter and the sugar. Add the egg and beat well until combined. Beat in the 1 cup of milk. Sift in the dry ingredients and fold in. Add vanilla. Dissolve the baking soda into the milk and add to the cake batter. Mix extremely well.
Bake for approximately 45-50 minutes at about 180 degrees.
To make the chocolate butter icing, cream the butter until light and fluffy. Add vanilla and gradually beat in the icing sugar and cocoa until smooth. Add sufficient water to give a spreading consistency. Spread over cake and decorate if desired.

Pandoro’s Chocolate Fudge Brownie

I just can’t resist a fresh homemade batch of chocolate cookies, brownies, cake, muffins or just about anything else made from chocolate! The smell is incredible!

This is Pandoro’s Chocolate Fudge Brownie recipe (courtesy of Annabelle White’s “Best Ever Cakes and Slices”) and it is truly addictive!

Pandoro’s Chocolate Fudge Brownie

  • 100 grams of cocoa
  • 200 grams of butter, melted
  • 400 grams or 2 cups caster sugar
  • 4 eggs
  • 1 teaspoon of vanilla
  • 90 grams flour
  • 1 teaspoon of baking powder
  • 200 grams of chocolate chips

Sift cocoa into a large mixing bowl. Add melted the butter, sugar, eggs and vanilla. Mix to a smooth paste. Sift in flour and baking powder, and then add chocolate chips. Pour mixture into a 20 cm x 30 cm baking tin. Bake in a preheated oven at 150 degress C for 65 minutes.

Mixture should feel slightly undercooked. Slice when completely cooled. Enjoy!