Cherryripe Mudcake
by KFerguson
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INGREDIENTS
- 250 g unsalted butter ; chopped
- 1 tablespoon instant coffee powder
- 1 2/3 cups Coconut milk ; (400ml can)
- 200 g dark chocolate ; (eating chocolate 'Club') chopped coarsely
- 2 cups Caster sugar ; (440g)
- 3/4 cup Self raising flour ; (110g)
- 1 cup plain flour ; (150g)
- 1/2 cup Cocoa ; (25g)
- 2 Eggs
- 2 teaspoon vanilla essence
- 2 ea Cherry Ripe bars ; 85g each
- 200 g dark chocolate ; (eating chocolate 'Club') chopped coarsely
- 125 g unsalted butter
- Chocolate ; panels
- 300 g dark chocolate melts
- 1 teaspoon vegetable oil
INSTRUCTIONS
Preheat oven to slow. Grease deep 22cm- round cake pan; line base and side with baking paper
Melt butter in large saucepan; add coffee, coconut milk, chocolate and sugar. Stir over heat until chocolate melts and sugar dissolves; cool to room temperature.
Whisk in sifted dry ingredients, then eggs and essence; stir in half of the Cherry Ripe. Pour mixture into prepared pan. Top with remaining Cherry Ripe; bake in slow oven about 1 3/4 hours. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.
Combine extra chocolate and extra butter in small saucepan; stir over low heat until smooth. Refrigerate until mixture is of spreadable consistency.
Spread chocolate mixture all over cake; place chocolate panels around side of cake. Serve with whipped cram if desired.
Chocolate panels: Combine chocolate and oil in medium heatproof bowl; stir over medium saucepan of simmering water until smooth. Cut two 6cm x 50cm strips of baking paper. Spread chocolate evenly over strips to allow chocolate to drip off paper. Allow chocolate to set, then, using ruler as guide, cut chocolate into 4cm panels with sharp knife. Carefully peal away baking paper.
NOTES
Tip: You can melt the chocolate for the chocolate panels in a microwave oven; cook on MEDIUM (55%) about 1 minute, stirring twice during cooking. Stir in the oil once the chocolate has melted.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (221g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 835 | ||
| Calories from Fat: 486 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 54g | 72 % | |
| Saturated Fat 35.3g | 176 % | |
| Monounsaturated Fat 12.6g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 123.6mg | 38 % | |
| Sodium 176mg | 6 % | |
| Potassium 359.1mg | 9 % | |
| Total Carbohydrate 83.2g | 24 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 80.2g | ||
| Protein 7.3g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 835
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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