My darling sister told me this evening that if I google “cherry ripe mud cake” I would be able to find the recipe for my birthday cake. So I did and I’m sharing it with you all because I’m nice like that! LOL
What You Need:
250g unsalted butter, chopped 1 tablespoon instant coffee powder 1 2/3 cups (400ml can) coconut milk 200g dark chocolate (eating chocolate ‘Club’) chopped coarsely 2 cups (440g) caster sugar 3/4 cup (110g) self raising flour 1 cup (150g) plain flour ½ cup (25g) cocoa powder 2 eggs 2 teaspoon vanilla essence 2 x 85g Cherry Ripe bars 200g dark chocolate (eating chocolate ‘Club’) chopped coarsely 125g unsalted butter
What You Do:
Preheat oven to slow. Grease deep 22cm- round cake pan; line base and side with baking paper Melt butter in large saucepan; add coffee, coconut milk, chocolate and sugar. Stir over heat until chocolate melts and sugar dissolves; cool to room temperature. Whisk in sifted dry ingredients, then eggs and essence; stir in half of the Cherry Ripe. Pour mixture into prepared pan. Top with remaining Cherry Ripe; bake in slow oven about 1 3/4 hours. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool. Combine extra chocolate and extra butter in small saucepan; stir over low heat until smooth. Refrigerate until mixture is of spreadable consistency. Spread chocolate mixture all over cake. Serve with whipped cream if desired.