Cherry Ripe Mud Cake
Indulge in the decadent allure of a Cherry Ripe Mud Cake, a rich and luxurious dessert that marries intense chocolate flavors with the tropical sweetness of cherries and coconut. This moist and fudgy cake features layers of velvety chocolate sponge, a luscious cherry-coconut filling, and a glossy dark chocolate ganache that wraps it all in decadence. Perfect for celebrations or a show-stopping dessert, this recipe combines simple ingredients like dark chocolate, desiccated coconut, and canned cherry pie filling into a culinary masterpiece. With its irresistible texture and perfectly balanced flavors, this cherry chocolate cake is sure to impress both lovers of indulgent desserts and fans of the iconic Cherry Ripe bar.
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Recipe Information
Ingredients
- 250 g Unsalted butter
- 200 g Dark chocolate
- 300 g Caster sugar
- 250 ml Milk
- 200 g All-purpose flour
- 75 g Self-raising flour
- 50 g Cocoa powder
- 3 large Eggs
- 150 g Desiccated coconut
- 400 g Canned cherry pie filling
- 200 ml Sweetened condensed milk
- 200 g Dark chocolate (for ganache)
- 200 ml Heavy cream (for ganache)
Instructions
Preheat your oven to 160°C (320°F) and grease a 22cm (9-inch) round cake pan. Line the base and sides with baking paper for easy removal.
In a medium saucepan over low heat, melt the butter and 200g dark chocolate together, stirring until smooth. Remove from heat and stir in the caster sugar and milk. Allow the mixture to cool slightly.
Sift the all-purpose flour, self-raising flour, and cocoa powder into a large mixing bowl. Gradually add the chocolate mixture, beating until well combined.
Add the eggs, one at a time, mixing well after each addition until the batter is smooth and glossy.
Pour the batter into the prepared cake pan and bake for 60-75 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs.
While the cake is baking, prepare the cherry-coconut filling. In a mixing bowl, combine the desiccated coconut, cherry pie filling, and sweetened condensed milk. Mix until evenly combined and set aside.
Once the cake is baked, allow it to cool completely in the pan before transferring to a serving plate. Carefully slice the cake horizontally into two even layers using a serrated knife.
Spread the cherry-coconut filling evenly across the bottom layer of the cake, then place the top layer back on.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 200g dark chocolate, letting it sit for 5 minutes. Stir until smooth and glossy.
Pour the ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
Refrigerate the cake for at least 1 hour before serving to allow the layers to set. Slice and enjoy your Cherry Ripe Mud Cake!
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 55.4 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
