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Cherry Ripe mud cakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Decadent chocolate mud cakes, ideal for Easter tea.
Ingredients:
  • 125g butter, chopped
  • 20.00 ml instant coffee powder
  • 187.50 gm water
  • 200g dark chocolate, chopped
  • 215.00 gm caster sugar
  • 187.50 ml plain flour
  • 75.00 gm self-raising flour
  • 1 egg, whisked
  • 21.25 gm desiccated coconut
  • 1 x 85g Cherry Ripe bar, chopped roughly
Instructions:
  • Preheat your oven to 180°C. Grease the 9 x 1/2 cup oval friand pan and line the base with non-stick baking paper.
  • In a medium saucepan, combine butter, coffee, water, chocolate, and sugar. Heat over medium heat while stirring until sugar is dissolved. Let it sit for 10 minutes before moving on.
  • Combine the flours, egg, coconut, and Cherry Ripe with the chocolate mixture until well blended. Pour the batter evenly into the greased pans. Bake for 30 minutes or until a skewer comes out clean when inserted. Let it rest for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar or cocoa powder before serving, if desired.

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