I remember the first time I encountered the decadent delight known as Cherry Ripe Chocolate Cake. The imagined jingle of cherry-filled delights and velvety chocolate came rushing to mind as I flipped through a cherished family recipe book. There is something truly magical about the combination of cherries and chocolate, with their contrasting flavors harmoniously dancing together in perfect unity. This cake has a story, a sweet nostalgia woven into its velvety layers, just waiting to be shared.
Why make this recipe? Well, if you’re like me, you have a special place in your heart (and your taste buds) for indulgent sweets that can transport you to a place of pure bliss. The Cherry Ripe Chocolate Cake stands tall, luring you in with its rich chocolate base, vibrant bursts of cherry, and luscious chocolate ganache. Every slice is a celebration – because who doesn’t deserve a little sweetness in their life?
So, let’s journey together into the world of luscious baking and create this unforgettable Cherry Ripe Chocolate Cake.
Ingredients:
- 310ml hot water
- 250g CADBURY Baking Dark Chocolate, finely chopped
- 160g butter, chopped
- 430g caster sugar
- 190g plain flour
- 2 tbsp self-raising flour
- 70g cocoa powder
- 4 eggs, lightly whisked
- 4 x 52g pkts CADBURY Cherry Ripe, chopped into 1cm pieces
- 200g Coles glace cherries, quartered
- 395g can sweetened condensed milk
- 255g desiccated coconut
- 15-20 drops of red food coloring or gel
- 10-15 maraschino cherries, stems intact
- 375g CADBURY Baking Dark Chocolate Melts
- 2 x 52g pkts CADBURY Cherry Ripe, extra, cut into wedges, to decorate
- 200g CADBURY Baking Dark Chocolate, chopped
- 40g butter
- 250g sour cream
Directions:
- Preheat your oven to 160°C (140°C fan forced). Grease three 20cm round cake pans with melted butter and line the bases with baking paper.
- In a large microwave-safe bowl, blend the hot water, finely chopped chocolate, and butter, and melt them together on High, stirring every minute until completely smooth. Once melted, whisk in the caster sugar, plain flour, self-raising flour, cocoa powder, and lightly whisked eggs until combined. Gently fold in the chopped Cherry Ripe pieces.
- Divide the luscious batter into the prepared pans and bake for 25 minutes, or until a skewer comes out clean. Allow these beauties to cool in the pans for 2 hours.
- In a separate bowl, combine the quartered glace cherries, sweetened condensed milk, and desiccated coconut, adding the food coloring as desired. Divide this mixture over two cooled brownie cakes and bake for an additional 15-20 minutes until just set. Let them cool completely before gently removing them from the pans.
- For the decadent chocolate filling, melt the chopped chocolate and butter together in a microwave-safe bowl on Medium, stirring frequently until smooth and glossy.
- Now, it’s time to assemble our masterpiece! Place one of the Cherry-topped cakes on a serving platter and spread half of the chocolate filling over the top. Stack the second Cherry-topped cake on top, sealing it with the remaining filling, and finish with the plain brownie cake as the crowning glory.
- Chill the assembled cake in the fridge for 1 hour. For the grand decoration, line a tray with baking paper, dry the maraschino cherries on a paper towel, and dip them in the melted chocolate melts. Set them aside until firm.
- Lastly, let’s create an enchanting ganache by heating the chopped dark chocolate and sour cream together in a microwave-safe bowl on Medium. Once it’s melted and smooth, spread the dreamy ganache over the top and sides of the cake, decorating with the chocolate-dipped cherries and the Cherry Ripe wedges.
How to serve Cherry Ripe Chocolate Cake
Serve this decadent delight chilled or at room temperature; each slice is a promise of indulgent flavor. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream, and you’re bound to be transported to a chocolate paradise you never want to leave.
How to store Cherry Ripe Chocolate Cake
Keep any leftovers (if there are any!) in an airtight container in the fridge for up to 4 days. Remember to take it out 30 minutes before serving for the best flavor and texture. Or, if you prefer warm bites, pop individual slices in the microwave for a delightful gooey treat.
Tips to make Cherry Ripe Chocolate Cake
- This cake is an amazing make-ahead dessert! Simply prepare the unassembled layers ahead of time and keep them in the fridge until you’re ready to assemble.
- Mix in some chopped nuts for an added crunch, or drizzle some raspberry sauce for an extra layer of flavor.
- Make sure your ingredients are at room temperature for best mixing results!
Variations
- For a tropical twist, incorporate crushed pineapple into the coconut layer!
- Swap in white chocolate for the ganache for a delightful contrast against the dark chocolate layers.
FAQs
Can I use fresh cherries instead of glace cherries?
Yes, you can use fresh cherries, but be sure to pit and chop them first for the best texture. You may want to adjust the sugar levels slightly based on the tartness of the fresh fruit.
Can I bake this gluten-free?
Yes! Substitute the plain flour with your favorite gluten-free all-purpose flour, and you’ll still get that dreamy taste!
How can I prevent my cake from sticking to the pan?
Ensure that you grease and line the pans thoroughly with baking paper. You can also dust them with cocoa powder or flour after greasing to create a barrier.
Every bite of this Cherry Ripe Chocolate Cake is a celebration, a sweet adventure waiting to unfold. It embodies love, warmth, and community—everything that homemade treats are meant to represent. So gather your loved ones, slice into this luscious creation, and let those smiles bloom like cherries on top! Happy baking!
Cherry Ripe Chocolate Cake
Ingredients
Method
- Preheat your oven to 160°C (140°C fan forced). Grease three 20cm round cake pans with melted butter and line the bases with baking paper.
- In a large microwave-safe bowl, blend the hot water, finely chopped chocolate, and butter, and melt them together on High, stirring every minute until completely smooth.
- Whisk in the caster sugar, plain flour, self-raising flour, cocoa powder, and lightly whisked eggs until combined.
- Gently fold in the chopped Cherry Ripe pieces.
- Divide the batter into the prepared pans and bake for 25 minutes, or until a skewer comes out clean. Allow to cool in the pans for 2 hours.
- In a separate bowl, combine the quartered glace cherries, sweetened condensed milk, and desiccated coconut, adding food coloring as desired.
- Divide the mixture over two cooled brownie cakes and bake for an additional 15-20 minutes until just set.
- Let cool completely before gently removing from pans.
- Melt the chopped chocolate and butter together in a microwave-safe bowl on Medium, stirring frequently until smooth.
- Place one of the Cherry-topped cakes on a serving platter and spread half of the chocolate filling over the top.
- Stack the second Cherry-topped cake on top, sealing with remaining filling and finishing with the plain brownie cake.
- Chill assembled cake in the fridge for 1 hour.
- Line a tray with baking paper, dry the maraschino cherries on a paper towel, and dip them in the melted chocolate melts.
- Set them aside until firm.
- Heat the chopped dark chocolate and sour cream together in a microwave-safe bowl on Medium until melted and smooth. Spread ganache over the top and sides of the cake, decorating with chocolate-dipped cherries and Cherry Ripe wedges.