Ingredients
Cherry Ripe Chocolate Mud Cake
- 250 grams unsalted butter cubed
- 1 tablespoon Instant coffee powder
- 400 grams coconut milk
- 200 grams Dark Chocolate Melts, chopped in TMX
- 440 grams raw sugar, made to castor sugar in TMX
- 110 grams Self Raising Flour
- 150 grams plain four
- 25 grams cocoa powder
- 2 eggs
- 2 teaspoon vanilla essence
- 2x85 grams cherry ripe bars, Chopped into small cubes
Chocolate Ganache
- 200 grams Dark Chocolate Melts
- 125 grams unsalted butter cubed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place Raw Sugar in TM and mill on speed 7-8 for 5-10 seconds for Castor Sugar. Set aside.
2. Place Chocolate in TM and Chop on spped 7-8 for 10-15 seconds, until fine.
3. Add cubbed butter, coffee, coconut milk, and sugar cook at 50 degrees, speed 3 for 4 minutes until all is combined and and cholate is melted.
4. cool to room temperature - let sit for 15-20 minutes.
5. Add Dry ingredients, Self raising flour, plain flour, cocoa powder, wisk in, mix on speed 3-4 for 20 seconds.
6. Add Eggs and Vanilla, and half the chopped cherry ripe and mix on speed 3-4 for 10 seconds.
7. Pour mixture into prepared tin.
8. Top with remaining Cherry Ripe pieces.
9. Bake in a slow oven for about 1 3/4 hours, or until testing skewer comes out clean.
10.Stand cake for 10 minuted befor tuning out. Turn out and cook top-side up on a cake rack.Chocolate Ganache
1. Place chocolate in TM and chop on speed 7-8 for 10-15 seconds
2. Add cubed butter cook on 50 degrees at speed 3 for 4 minutes
3. Place in fridge until firm enough to spreed.
Cherry Ripe Chocolate Mud Cake
Chocolate Ganache
Tip
Preheat Oven to slow or 150 degrees.
Grease & Line deep 22cm round cake pan with baking paper, leaving 5 cm above the sides of the pan
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Amazingly yummy!
I made this cake for my daughter's 20th birthday and everyone loved it!
I used gluten free flour, Old Gold Cherry Ripe & no coffee.
I divided into two 20cm cake pans and baked at 140 for 1 1/2 hours (my oven cooks hot & fast).
I cooled the mixture in the fridge for 5 mins before adding the dry ingredients & put the cakes in the freezer after initially cooling down as I was in a hurry. I made a cherry conserve & some sweetened whipped cream to spread between the cakes. I spread the chocolate glaze over the top & down the sides. Sprinkled with dedicated coconut and added some cherries for decoration.
Nt: with the cream in the middle the top can slide so be careful if you're transporting it.
This was incredible! Made in 2 pans and it took about 1 3/4 hours to cook. Sandwiched layers together with cherry conserve. Added a dash of canola to the ganache. Put cake in fridge before applying ganache which helped it to set. It poured and set beautifully over the top. Refrigerated ganache to thicken enough to do the sides.
perfect birthday cake.
This was a huge hit from my partner's birthday cake. It did take longer to cook but it was worth the wait!
This cake is awesome, however both times I have cooked it the cooking time was 3 hours
this mud cake was so easy and tasted amazing. So much positive feed back from those who ate it. I can't wait to cook it again!
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