Ok so finally got around to posting this one. This is my recipe to one of the easiest chocolate cherry ripe mud cakes that I’ve ever tried. Hope you enjoy 🙂
- Preparation Time:20 minutes
- Cooking Time:2 hours
- Makes:12 slices
- 200 g dark eating chocolate, chopped
- 250 g unsalted butter
- 380 g caster sugar
- 400 ml coconut milk
- 1 tablespoon instant coffee powder
- 120 g plain flour, sifted
- 110 g self raising flour, sifted
- 30 g cocoa, sifted
- 80 g desiccated coconut
- 2 eggs, at room temperature
- 170 g glace cherries, chopped coarsely
- 150 g dark eating chocolate, chopped quite finely
- 1/2 cup thickened cream (35% fat)
To make the cake
- Preheat the oven to 150C and grease a 22-23 cm cake tin. Line the base with baking paper.
- Melt the butter in a saucepan over a low heat. Add the 200g chopped up chocolate, caster sugar, coconut milk and coffee powder. Stir until the sugar has dissolved, the chocolate has melted, and the mixture is a smooth, uniform brown colour. Remove from the heat and let it cool for about 10-15 minutes.
- Stir in the sifted flours and cocoa, then the desiccated coconut. Stir in the eggs one at a time (if the batter is too hot the eggs will cook, so make sure it is warm not hot when you add them in), making sure everything is well incorporated. Finally, stir in the chopped glace cherries, ensuring they are evenly distributed throughout the mixture.
- Pour the mixture into the cake tin and bake for about 1 ¾ – 2 hours. It varies depending on the temperature of the oven. When a skewer inserted right into the middle comes out fairly clean, take the cake out of the oven and allow to cool.
To make the ganache
- Place the cream and chocolate in a saucepan. Heat on medium low and stir with a metal spoon or whisk until well combine.
- Spread over the cake. Pipe a shell border if you want, or add some swirls on top. Add a few cherries if you like, and serve.