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Cherry Ripe Mud Cake: A Decadent Slice of Australian Nostalgia

The scent of chocolate has always been my Proustian madeleine. But it’s the particular aroma of dark chocolate mingling with the sweet, almost boozy fragrance of cherries that instantly transports me back to childhood birthday parties. My aunt, a quintessential Aussie baker, always brought her legendary Cherry Ripe Mud Cake. It wasn’t just a dessert; it was a centerpiece, a conversation starter, a symbol of celebration, and a testament to her generous spirit. I remember being mesmerized by the glossy chocolate panels clinging to its sides, each bite a perfect balance of rich, dense cake and the chewy, coconutty goodness of Cherry Ripe bars. Now, I’m sharing her (slightly adapted!) recipe, hoping it will bring as much joy to your table as it did to mine.

Recipe Overview

Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 20 minutes (plus cooling time)
Servings: 12
Yield: 1 Cake
Dietary Type: Not specified

Ingredients

250g butter, chopped
1 tablespoon instant coffee granules
400ml coconut milk
200g dark chocolate, roughly chopped (eating chocolate)
440g caster sugar
110g self-raising flour
150g plain flour
25g cocoa powder
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 (85g) Cherry Ripe candy bars, roughly chopped
1 (85g) Cherry Ripe candy bar, extra (optional, for decoration)

Chocolate Icing/Frosting

200g dark chocolate, roughly chopped (eating chocolate)
125g butter, roughly chopped

Chocolate Panels

300g dark chocolate melts
1 teaspoon vegetable oil

Equipment Needed

Deep 22cm round cake tin
Baking paper
Large saucepan
Whisk
Wire rack
Small saucepan
Glass bowl (microwave-safe)
Sharp knife

Instructions

Preheat your oven to 150°C (300°F). This lower temperature is crucial for achieving the signature fudgy texture of a mud cake.
Prepare your cake tin. Generously grease a deep 22cm round cake tin with butter or cooking spray. Then, line the base and sides with baking paper, ensuring the paper extends a few centimeters above the rim. This will make removing the cake a breeze later on.
Combine the wet ingredients and sugar in a large saucepan. Add the chopped butter, instant coffee granules, coconut milk, roughly chopped dark chocolate, and caster sugar to the saucepan.
Melt over low heat, stirring constantly until the sugar dissolves and the chocolate is completely melted and smooth. Be patient and avoid overheating the mixture, as this can affect the cake’s texture.
Remove from the heat and allow the mixture to cool to room temperature. This step is important because adding eggs to a hot mixture can cause them to scramble.
Sift the self-raising flour, plain flour, and cocoa powder into the cooled chocolate mixture. Using a whisk, gently stir until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake.
In a separate bowl, whisk the vanilla extract into the lightly beaten eggs.
Gradually add the egg mixture to the main chocolate mixture, stirring until just combined.
Fold in half of the roughly chopped Cherry Ripe candy bars (i.e., the equivalent of 2 bars).
Pour the batter into the prepared cake tin.
Top with the remaining chopped Cherry Ripe pieces (the equivalent of 1 bar). Distribute them evenly over the surface of the batter.
Bake for approximately 1 hour and 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Keep an eye on the cake during the last 30 minutes of baking. If the top starts to brown too quickly, loosely cover the tin with foil.
Let it rest. Stand the cake in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Make sure to turn the cake so that the top-side is up, preventing it from sticking to the rack.
Prepare the icing/frosting. While the cake is cooling, make the chocolate icing/frosting. In a small saucepan, over low heat, combine the roughly chopped dark chocolate and roughly chopped butter. Stir continuously until smooth and glossy.
Cool the frosting to room temperature, then refrigerate until it reaches a spreadable consistency. This may take some time, so be patient.
Prepare the chocolate panels. Cut two strips of baking paper measuring approximately 6cm x 50cm.
Melt the dark chocolate melts in a microwave-safe glass bowl. Microwave at 55% power (MEDIUM, Level 6) for about 1 minute, stirring twice during cooking to prevent burning. Alternatively, you can melt the chocolate over a pan of simmering water (bain-marie).
Stir in the vegetable oil into the melted chocolate. This will give the chocolate panels a smoother, more pliable texture.
Spread the chocolate mixture evenly over the prepared baking paper strips. Tilt the paper to allow any excess chocolate to drip off.
Allow the chocolate to set completely. Once set, use a sharp knife to cut the chocolate into 4cm wide panels.
Carefully peel away the baking paper from the chocolate panels.
Assemble the cake. Once the cake has cooled completely, spread the prepared icing/frosting evenly over the entire cake.
Attach the chocolate panels. Gently press the chocolate panels around the side of the cake, slightly overlapping each panel.
Decorate the top of the cake with additional chopped Cherry Ripe pieces, if desired.

Expert Tips & Tricks

For a richer flavor: Use a high-quality dark chocolate with a cocoa content of at least 70%.
To prevent sticking: Ensure your cake tin is thoroughly greased and lined with baking paper. For extra insurance, dust the paper with cocoa powder.
Don’t overbake: Mud cakes are meant to be dense and fudgy. Overbaking will result in a dry, crumbly cake.
Make ahead: The cake can be baked a day or two in advance. Wrap it tightly in plastic wrap and store it at room temperature or in the refrigerator.
Icing consistency: If the chocolate icing is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If it’s too thin, refrigerate for a bit longer.

Serving & Storage Suggestions

Serve the Cherry Ripe Mud Cake at room temperature or slightly chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, dust the top with cocoa powder or drizzle with melted chocolate.

Store leftover cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	857.5 kcal	N/A
Calories from Fat	537 g	63%
Total Fat	59.7 g	91%
Saturated Fat	33.7 g	168%
Cholesterol	99 mg	33%
Sodium	249 mg	10%
Total Carbohydrate	84.8 g	28%
Dietary Fiber	8.6 g	34%
Sugars	49 g	195%
Protein	10.9 g	21%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the self-raising and plain flour with a gluten-free flour blend. You may need to add a binding agent like xanthan gum to help with the texture.
Dairy-Free: Ensure your dark chocolate is dairy-free. You can also use a dairy-free butter substitute for the cake and frosting.
Nut-Free: Always check labels carefully to ensure all ingredients are nut-free, especially chocolate and candy bars.
Coffee Alternative: If you’re not a fan of coffee, you can omit the instant coffee granules without significantly impacting the flavor.
Cherry Ripe Alternative: While it wouldn’t be a Cherry Ripe Mud Cake without the star ingredient, you could experiment with other chocolate-covered cherry candies if Cherry Ripes are unavailable.

FAQs (Frequently Asked Questions)

Q: Can I use a different size cake tin?
A: Yes, but you’ll need to adjust the baking time accordingly. A smaller tin will require a longer baking time, while a larger tin will bake more quickly. Keep a close eye on the cake and check for doneness with a skewer.

Q: Why is my mud cake sinking in the middle?
A: This can happen if the oven temperature is too high or if the cake is underbaked. Ensure your oven is properly calibrated and that the skewer comes out clean before removing the cake from the oven.

Q: Can I freeze the cake with the icing and chocolate panels?
A: While you can freeze the cake with the icing, the chocolate panels may become brittle and crack when thawed. It’s best to freeze the cake plain and add the icing and panels after thawing.

Q: How do I prevent the chocolate panels from melting at room temperature?
A: Using chocolate melts instead of regular chocolate helps prevent melting, as they are formulated to be more heat-resistant. Also, avoid placing the cake in direct sunlight or a warm room.

Q: My frosting is too thick. How can I fix it?
A: Add a tablespoon of milk or cream at a time, stirring until you reach the desired consistency. Be careful not to add too much liquid, as this can make the frosting too thin.

Final Thoughts

Don’t let the ingredient list intimidate you! This Cherry Ripe Mud Cake is a labor of love, but the end result is well worth the effort. It’s a truly special cake, perfect for birthdays, holidays, or any occasion that calls for a touch of indulgence. Gather your ingredients, preheat your oven, and prepare to be transported to a world of chocolatey, cherry-filled bliss. I encourage you to try this recipe, and I’d love to hear your feedback and any variations you create. Pair it with a glass of dessert wine or a strong cup of coffee for the ultimate treat. Happy baking!

Cherry Ripe Mud Cake Recipe