As mentioned previously, it was my birthday last weekend. It rained allllll day but despite the rain, I had a pretty good day. It started off with brunch at Plum (which was great, as always), and then afterwards Alastair took me shoe shopping as part of my birthday present. Those who know me in real life (particularly my colleagues) know that I have a shoe obsession, so it was a particularly good gift!
What’s a birthday without cake though? Before the weekend my colleagues surprised me with a gorgeous chocolate mousse cake. I wish I had thought to take a photo of it! Then on Friday I baked (yes, I made my own birthday cake) and made a cherry coconut mud mud cake. Good cake, but oh my, it’s certainly not one for those on a diet. Check out some of the ingredients! 250g butter, 2 cups of sugar, 200g chocolate, a can of coconut milk, plus two king-size Cherry Ripe bars.
I’m not a Cherry Ripe fan, so I thought about using real cherries. But I didn’t want to go to the market on my birthday and I refused to pay supermarket prices for cherries, so Cherry Ripe it was!
Fortunately, despite my dislike of Cherry Ripe bars, I liked the cake! It was delicious but very sweet and rich. Good in small slices only! If you try it, I would recommend warming it up a bit before serving. The original recipe included a dark chocolate icing as well as dark chocolate panels, but I left the icing off. Thank goodness I did, otherwise it would’ve been incredibly sweet! I decorated with white chocolate panels and coloured shredded coconut and I think this was fine although I must admit I didn’t eat the white chocolate.
Cherry coconut mud cake
From Australian Women’s Weekly “Bake”
250g butter, chopped
1 tablespoon instant coffee granules
1 & 2/3 cups (400ml) coconut milk
20g dark eating chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (150g) plain flour
3/4 cup (110g) self raising flour
1/4 cup (25g) cocoa powder
1 teaspoon vanilla extract
2 x 85g Cherry Ripe bars, chopped coarsely
300g chocolate Melts
1 teaspoon vegetable oil
Preheat oven to 150°C fan-forced. Grease deep 22cm round cake pan, line base and sides with baking paper.
Melt butter in a 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 flours and cocoa, then eggs and extract; stir in half of the Cherry Ripe. Pour mixture into pan. Top with remaining Cherry Ripe; bake for about 1 & 3/4 hours. Stand cake for 10 minutes, turn, top side up, onto wire rack to cool.
Meanwhile, make chocolate panels: Stir chocolate and oil in a medium heatproof bowl over medium saucepan of simmering water until smooth. Cute two 6cm x 50cm strips of baking paper. Spread chocolate evenly over strips; lift 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 peel away baking paper and place chocolate panels around side of cake.