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Cherry Ripe chocolate mudcake
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Transform a member's recipe into a tantalizing dish, not yet tested by our team.
Ingredients:
  • 200g dark chocolate, chopped
  • 250g unsalted butter
  • 380g caster sugar
  • 400ml coconut milk
  • 20.00 ml instant coffee powder
  • 120g plain flour, sifted
  • 110g self-raising flour, sifted
  • 30g cocoa, sifted
  • 80g desiccated coconut, plus extra for decoration
  • 2 eggs, at room temperature
  • 62.50 ml rum or cherry liqueur (kirsch) (optional)
  • 170g glace cherries, chopped coarsely plus extra for decoration
  • 150g dark chocolate, finely chopped
  • 126.25 gm thickened cream (35% fat)
Instructions:
  • Preheat your oven to 150C and generously grease a 22-23 cm cake tin, then line the base and sides with baking paper.
  • In a saucepan over low heat, gently melt butter. Add chopped chocolate, caster sugar, coconut milk, and coffee powder. Stir over low heat until sugar dissolves, chocolate melts, and mixture turns smooth and uniformly brown. Remove from heat and cool for 10 minutes before using.
  • Add the sifted flours and cocoa, followed by the desiccated coconut. Incorporate the eggs one at a time until well mixed. If desired, add the rum or liqueur. Lastly, gently fold in the chopped glace cherries, ensuring they are evenly spread.
  • Transfer the batter into the cake tin and bake for 1 3/4 - 2 hours until a skewer inserted into the center comes out fairly clean. Let the cake rest in the tin for 15 minutes before flipping it onto a wire rack to cool.
  • Once the cake has cooled completely, prepare the chocolate ganache. Heat the cream in a saucepan until small bubbles form around the edges, then remove from heat. Slowly stir in the chocolate until fully melted and the ganache is smooth and shiny. Spread over the cake and garnish with desiccated coconut and fresh cherries or glace cherries.

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