Wednesday, 21 August 2013

Cherry Ripe Choc Mud Cake

Do you like Cherry Ripe chocolate bars?
I love them. What a perfect combination; chocolate, cherries and coconut.
“A match made in heaven”

The cake is very rich and dense, perfect for cake sculpting, not for the faint hearted and definitely not for a healthy snack.

It tastes best if cooked a couple of days in advance.

Here is the recipe:


400ml tin of coconut milk
250g butter
200g dark chocolate
300g sugar
120g self raising flour
150g plain flour
30g cacao powder
pinch of salt
2 eggs
3x 52g Cherry Ripe bar

Line an 8” (20cm) square cake tin with baking paper.

Place the tin on top of baking paper, trace around it and cut 2 squares.
For the sides, cut strips of baking paper about 2.5cm higher than the tin.
Spray the tin with cooking oil spray or brush with melted butter and stick the paper on the bottom, then stick the paper on the sides.

Combine the coconut milk and butter in a saucepan and heat gently. Once the butter is melted, add chocolate buttons and stir until they are dissolved, then add the sugar. Cool to room temperature.
Meanwhile, sift the dry ingredients into a bowl. Chop the Cherry Ripe bars and break the eggs.
Poor the cooled chocolate mixture into the dry ingredients and mix well, add the eggs and last add the Cherry Ripe bars and mix through the batter.

Poor the cake mix into prepared tin.

TIP: Place baking paper on top as this prevents cake crust from forming.

Bake at 150 C for about 1hour and 45 minutes.

Cool the cake in the tin.

Once completely cold, cut the cake in half and place onto a sheet of baking paper and wrap in cling film.
I am using my cake for my son’s birthday cake in a few weeks, can not tell you yet what I am going to make - keep reading.

Have fun baking!

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