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    You are in: Home / Baking / Cherry Ripe Mud Cake Recipe
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    Cherry Ripe Mud Cake

    Cherry Ripe Mud Cake. Photo by Barnie86

    1/1 Photo of Cherry Ripe Mud Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    35 mins

    2 hrs

    Mischka's Note:

    This is definitely a special occasion cake. It is heavy, rich and very chocolaty. Serve with whipped cream if desired! The decoration is impressive looking but is easy to do. Please don't get scared off by the number of ingredients or stages. It is really not has hard as it seems. I have not included cooling time in the time allowed. Australian measurements used. (Aust. Women's Weekly)

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    Ingredients:

    Servings:

    Units: US | Metric

    Chocolate Icing or Frosting

    Chocolate Panels

    • 300 g dark chocolate melts
    • 1 teaspoon vegetable oil

    Directions:

    1. 1
      Preheat oven to 150°C (300°F). Grease and line a deep 22cm round cake tin with baking paper (base and sides).
    2. 2
      Melt butter in a large saucepan. Add coffee, coconut milk, chocolate and sugar. Stir over heat until sugar dissolves and chocolate melts. Remove from heat and cool to room temperature.
    3. 3
      When mixture has cooled, and using a whisk, stir in the sifted SR flour, plain flour and cocoa. Mix vanilla into the eggs then add mix to the main mixture. Stir in half of the Cherry Ripe (i.e. 1 bar).
    4. 4
      Pour mixture into prepared tin then top with remaining Cherry Ripe pieces.
    5. 5
      Bake about 1 3/4 hours or until skewer comes out clean. Stand for 10 minutes then cool on wire rack. (Make sure to turn cake so top-side is up).
    6. 6
      Make icing/frosting and chocolate panels (see below).
    7. 7
      Once cake is cold spread the icing/frosting over the entire cake. Press the chocolate panels around the side of the cake, slightly overlapping each panel. If desired, chop an extra Cherry Ripe bar into pieces and use to decorate the top of the cake.
    8. 8
      Chocolate Icing/Frosting: In a small saucepan, over low heat, combine chocolate and butter. Stir until smooth. Cool, then refrigerate until mixture is spreadable. Be patient - it will thicken.
    9. 9
      Chocolate Panels: Cut 2 strips of baking paper measuring 6cm x 50cm. Put chocolate in a glass bowl and microwave at 55% (MEDIUM, Level 6) for about 1 minute. Stir twice during cooking. When chocolate has melted stir in oil. (Or you could melt over a pan of simmering water - but add oil with solid chocolate.) Now spread the chocolate/oil mix over your 2 strips of paper. Tilt paper to allow excess to drip off. Allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. Carefully peel away the paper.

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    Ratings & Reviews:

    • on March 25, 2013

      I made this cake for my sisters birthday a couple of years ago and now she requests it every year! Once a year is enough too, it is delicious but very rich and dense! I also top with glac

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2009

      55

      Yummo. Took well over 2 hours to cook...but worth it. Moist and dense, with a crunchy cherry ripe top. VERY rich...great served in coffee-sized pieces with the cream.:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cherry Ripe Mud Cake

    Serving Size: 1 (198 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 857.5
     
    Calories from Fat 537
    62%
    Total Fat 59.6 g
    91%
    Saturated Fat 33.6 g
    168%
    Cholesterol 99.0 mg
    33%
    Sodium 249.0 mg
    10%
    Total Carbohydrate 84.8 g
    28%
    Dietary Fiber 8.6 g
    34%
    Sugars 48.9 g
    195%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    cherry ripe candy bars

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