Cherry Ripe Mud Cake

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)

Steps

Preheat oven to 150c.

Grease and line a deep 22cm round cake tin with baking paper.

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.

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.

Pour mixture into prepared tin then top with remaining cherry ripe pieces.

Bake about 1 3 / 4 hours or until skewer comes out clean.

Stand for 10 minutes then cool on wire rack.

Make icing / frosting and chocolate panels.

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.

Chocolate icing / frosting: in a small sauc.

Ingredients

butter, instant coffee granules, coconut milk, dark chocolate, caster sugar, self raising flour, plain flour, cocoa powder, eggs, vanilla extract, cherry ripe candy bars, dark chocolate melts, vegetable oil