Everyone loves this cake! It is so rich and decadent and amazing! The original recipe came from an Australian Womens Weekly cookbook. I have modified it slightly for this version.
Hints & Tips
- I recommend you slice it into 1.5cm wide pieces as it is a rich cake and goes a long way!
- Veg
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 250 grams Butter, Chopped
- 200 grams Lindt 70% Cocoa Chocolate – Extra
- 4 x 50g Cherry Ripe Bars, Chopped
- 1 teaspoon Vanilla Extract
- 2 Eggs, Beaten Lightly
- 1/4 cup Cocoa Powder
- 1 cup Plain Flour
- 3/4 cup Self-Raising Flour
- 2 cups Caster Sugar
- 200 grams Lindt 70% Cocoa Chocolate
- 400 milliliters Tin Coconut Milk
- 1 tablespoon Instant Coffee Granules
- 125 grams Butter, Chopped - Extra
Instructions
- Preheat oven to slow (150’ degrees Celsius/140 degrees Celsius for Fan Forced Oven). Grease a deep 22cm round cake tin and line the base and sides with baking paper.
- Melt butter in a large saucepan. Add chocolate – broken into pieces, coffee, coconut milk and sugar. Stir over medium heat until chocolate melts and sugar dissolves. Cool to room temperature.
- Whisk sifted dry ingredients – flour & cocoa powder. Add to chocolate mixture and whisk. Then add in the eggs and vanilla extract.
- Stir in the chopped cherry ripe bars. Pour mixture into cake tin. Bake for about 1 and ¾ hours.
- Cool in cake tin. Turn out on to a flat plate.
- Combine extra chocolate and extra butter in a small saucepan. Stir over low heat until smooth. Refrigerate until spreadable.
- Spread over cake and leave cake in fridge.
- Serve cake at room temperature. Will require a large knife soaked in hot water to slice!
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