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Cherry ripe brownie cake
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Prep Time:
390 minutes
Cook Time:
50 minutes
Total Time:
440 minutes
Indulgent Cherry Ripe brownie with cherry coconut filling.
Ingredients:
  • 310ml (1 1/4 cup) hot water
  • 250g Baking Dark Chocolate, finely chopped
  • 160g butter, chopped
  • 430g (2 cups) caster sugar
  • 190g (1 1/4 cups) plain flour
  • 20.00 gm self-raising flour
  • 70g (2/3 cup) cocoa powder
  • 4 eggs, lightly whisked
  • 4 x 52g pkts Cherry Ripe, chopped into 1cm pieces
  • 200g glace cherries, quartered
  • 395g can sweetened condensed milk
  • 255g (3 cups) desiccated coconut
  • 15-20 drops of red food colouring or gel
  • 10-15 maraschino cherries, stems intact
  • 375g Baking Dark Chocolate Melts
  • 2 x 52g pkts Cherry Ripe, extra, cut into wedges, to decorate
  • 200g Baking Dark Chocolate, chopped
  • 40g butter
  • 300g Baking Dark Chocolate, chopped
  • 250g sour cream
Instructions:
  • Preheat your oven to 160C/140C fan forced. Prepare three 20cm round cake pans by greasing them with melted butter and lining the bases with baking paper.
  • Combine water, chocolate, and butter in a large microwave-safe bowl. Microwave on High, stirring every minute until chocolate melts. Add sugar, flours, cocoa powder, and egg; mix well. Fold in Cherry Ripe pieces. Pour batter evenly into prepared pans. Bake for 25 minutes or until a skewer comes out clean. Let cool in pans for 2 hours before serving. Do not remove from pans.
  • Mix together the glace cherry, condensed milk, and coconut in a bowl. Stir in the food coloring or gel. Spread the cherry mixture evenly over 2 brownie cakes and smoothen the top. Bake for 15-20 minutes until it's just set. Let it cool in the pans before serving.
  • Prepare the chocolate filling by combining the chocolate and butter in a microwave-safe bowl. Heat on Medium, stirring every minute, until the chocolate is completely melted.
  • On a serving platter, assemble the cherry mixture-topped cake with half of the chocolate filling on top. Add the second cherry mixture-topped cake with the rest of the chocolate filling. Finish by placing the last plain brownie cake on top, upside down. Chill the cake in the fridge for 1 hour.
  • Begin by lining a tray with baking paper. Next, drain the maraschino cherries and let them dry on a plate lined with paper towel. Melt the chocolate melts in a microwave-safe bowl on Medium heat, stirring every minute. Dip the cherries halfway into the melted chocolate and place them upright on the lined tray. Allow them to set for 30 minutes.
  • Combine the chocolate and sour cream in a microwave-safe bowl. Heat on Medium, stirring every minute, until the chocolate is melted (avoid boiling to prevent curdling).
  • Cover the cake with the ganache, then garnish with the cherries and Cherry Ripe wedges. Serve right away or refrigerate for up to 4 days. For best taste, let it sit out for 30 minutes before serving, or give individual slices a quick warm-up in the microwave.

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