Cadbury Australia sure know what they are doing. Every time I’m visiting Down Under, I’m stocking up those luscious Cherry Ripe bars to play around with various desserts and cake recipes. I’m still wondering why other parts of the world won’t catch up to add Cherry Ripe bars to their production lines. Aaaanyway. This week it’s all about “mud”. I’ve been on a “Mud Cake” run for a few months now, so the time has finally come for a Cherry Ripe Mud Cake, a potential winner in this sweet marathon. Enjoy!
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Step-by-step Recipe

Ingredients:

• 250g butter, chopped
• 1tpsp instant coffee powder
• 400ml coconut milk
• 200g dark chocolate
• 350g sugar
• 2 Cherry Ripe bars (85g each)
• 110g flour, self-raising
• 150g four, plain
• 25g cocoa powder
• 2 eggs
• 2tsp vanilla essence
• 200g dark chocolate, extra
• 125g butter, extra

Note: Cherry Ripe bars can be replaced with a mix of glacé cherries and desiccated coconut. If
you don’t have self-raising flour, use plain flour and add ½tsp of baking powder. You can optionally
make chocolate panels, for those you will need 300g dark chocolate and 1tsp vegetable oil.

Directions: CHERRY RIPE MUD CAKE

Preheat oven to 140-150C. Grease deep 22cm round springform tin, line base and side with baking
paper. Melt butter in large saucepan. Add coffee, coconut milk, chocolate and sugar.

Stir the mixture over low heat until chocolate melts and sugar dissolves. Transfer to a bowl; cool
to room temperature. Sift dry ingredients into the bowl.

Whisk the ingredients in, then the eggs. Add vanilla essence.

Mix until well-combined. Coarsely chop Cherry Ripe bars and add half to the chocolate mixture.

Pour mixture into prepared tin. Top with remaining Cherry Ripe. Bake for about 1hr45mins. Stand
cake in the tin 10mins.

Turn the cake onto wire rack to cool. Make chocolate spread by melting extra butter and chocolate
over low heat until smooth.

Refrigerate until mixture is of spreadable consistency. Spread chocolate mixture all over cake.

Directions: CHOCOLATE PANELS (OPTIONAL)

Combine 300g dark chocolate and 1tsp vegetable oil in a medium bowl, stir over simmering water
until smooth. Cool slightly. Cut two 6cm x 50cm strips of baking paper.

Spread chocolate evenly over strips. Lift strips to allow excess chocolate to drip off paper. Allow
chocolate to set, then, using ruler as guide, measure 4cm panels.

Cut chocolate into panels with sharp knife. Carefully peel away baking paper and place chocolate
panels around side of cake.