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Cherry Ripe Mud Cake

Cherry Ripe Mud Cake

250g unsalted butter, chopped
1 tablespoon instant coffee powder
1 2/3 cups (400ml can) coconut milk
200g dark chocolate, chopped coarsely
2 cups (440g) caster sugar
3/4 cup (110g) self raising flour
1 cup (150g) plain flour
1/2 cup (25g) cocoa powder
2 eggs
2 teaspoons vanilla essence
2 x 85g Cherry Ripe bars, chopped coarsely
200g dark chocolate, chopped coarsely, extra
125g unsalted butter, chopped, extra

1. Preheat oven to slow (150°C). Grease deep 22cm round cake pan; line base and side with baking paper.
2. 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.
3. 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.
4. Combine extra chocolate and extra butter in small saucepan; stir over low heat until smooth. Refrigerate until mixture is of spreadable consistency.
5. Spread chocolate mixture all over cake.

From The Australian Women’s Weekly Home Library ‘Wicked’ Cookbook. 

9 Comments

  1. I promised to bake a cake for an aquaintance, he told me about this fantastic Choc Cherry Ripe Mud cake he received for his 18th Birthday. I hope I can do the recipe proud this weekend.

  2. Would you please help a couple of desperate people. My friend has tried in vain to make this cake, but it just does not cook through. Gas oven, big roasting dish, after 3 hours still raw in the middle. What are we doing wrong. Should it be slightly gooey. Please help as ingredients are not cheap and we are going crazy. Thank you in anticipation

  3. Use a cake pan not a roasting dish and what temp is it being cooked at? Also are the ingredients the same as the ones being used and quantities? And it’s a mud cake so yes it supposed to be moist.

  4. Thanks Mem, I tried it with a cake tin and worked beautifully. So I have told my friend not to use the baking dish. Will see how she goes. It is a great cake, but we kept eating the cherry ripes before I could try it.

  5. Have you ever tried this recipe replacing the Cherry Ripe Bars with glace cherries? If so, whats sort of quantities do you think would suit – I love cherries!

  6. Hi is there anyway this cake can be adapted to a dairy and gluten free recipe? Or does anyone out there have a allergy free tried and tested cherry ripe cake recipe?

  7. You would need to try dairy free chocolate I guess so doubt it would work as cherry ripes aren’t dairy free. You can also buy gluten free flours these days to substitute normal flours. I haven’t tried making things gluten free but my mother does for my father, but as far as I know she just substitutes the flours.

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