Makes 1 8 inch round or 2 x 6 inch round
Ingredients
250g unsalted butter
1 tblspn instant coffee powder
1 & 2/3 cup coconut milk
200g dark chocolate
2 cups caster sugar
3/4 cup self raising flour
1 cup plain flour
1/4 cup cocoa powder (I use dutch cocoa)
2 eggs
2 tspn vanilla extract
2 x 85g cherry ripe bars, chopped coarsely
Method
1. Preheat oven to 150C. Line tins with baking paper.
2. Combine butter, coffee powder, coconut milk, chocolate and sugar in a saucepan and stir until melted. Set aside to cool to room temperature
3. Sift dry ingredients in a bowl, add chocolate mixture, whisk until combined. Add eggs and vanilla, whisk. Stir in cherry ripe (set aside a small amount).
4. Pour into tins and scatter remaining cherry ripe over the top of batter.
5. Bake in slow oven for about 1hr and 45 minutes.
6. Remove from oven and cool in tin.
I chose to divide the cake in half and fill with dark chocolate ganache and then covered it in ganache too. As I made 2 six inch cakes I am keeping one at home, this is below and I didn’t bother to fill it, just iced with the ganache.
This cake improves each day and is at it’s peak on about day 3. It also freezes really well, although it never lasts long enough to make it into the freezer!!
