Cherry Ripe Mud Cake



200g dark chocolate

200g butter

100g cherry ripe, chopped finely

1/4 cup strong espresso coffee

1/4 cup cocoa powder

1 tsp vanilla extract

1 cup caster sugar

3 eggs, lightly beaten

3/4 cup self raising flour



Pre-heat oven to 160 degrees celcius (with no fan is best)

Grease and line a 20 cm tin

Put the chocolate, butter, and coffee in a bowl and microwave uncovered for 30 seconds at a time until it is all melted

Stir in the cocoa while still hot and whisk until smooth

Whisk in the vanilla, sugar and eggs

Sift the flour over the cake batter and gently fold in with a wooden spoon

Fold in the chopped cherry ripe to the batter

Bake for 55-60 minutes or until a skewer comes out of the centre with moist crumbs

Cool the cake in the tin


You can replace the cherry ripe for mars bar or a caramel chocolate

The better quality the chocolate the better the cake will be