Cherryripe Mudcake
250g unsalted butter, chopped
1 tablespoon instant coffee powder
1 2/3 cups (400ml can) coconut milk
200g dark chocolate (eating chocolate) chopped coarsely
2 cups (440g) caster sugar
3/4 cup (110g) self raising flour
1 cup (150g) plain flour
1/2 cup (25g) cocoa powder
2 eggs
2 teaspoon vanilla essence
2 x 85g Cherry Ripe bars
200g dark chocolate (eating chocolate) chopped coarsely
125g unsalted butter
Chocolate Panels:
300g dark chocolate melts
1 teaspoon vegetable oil
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.
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.