Cherry Ripe Brownie Cake Recipe
Cherry Ripe Brownie Cake
I have been absolutely waiting for an excuse to make this cake and last weekend was it! We had guests coming for dinner and this was the perfect time to be a little, tiny bit of a show-off. I mean, who wouldn’t be impressed with a 7-layer cake covered in ganache and decorated with shards of cherry ripe pieces and maraschino cherries dipped in chocolate? This cake is an absolute show-stopper and you would never, ever guess how utterly easy it is.
The cake layers are brownie-like in texture and can handle the weight and density of the other layers. The coconut filling is baked right on top of the chocolate layers and everything slipped beautifully out of the pans with no sticking. The chocolate filling is simple and so is the chocolate ganache. Resting and chilling times take longer than any of the preparation. You can totally do this easily in a day but it will keep perfectly overnight as well. Make sure you take the cake out of the fridge at least an hour before serving so the ganache has a chance to soften and regain some gorgeous shine to it.
Adapted from Taste Magazine
Cake Ingredients
1 1/4 cups boiling water
250g dark cooking chocolate, finely chopped
160g butter, chopped
430g (2 cups) caster sugar
190g (1 1/4 cups) plain flour
2 tbs self-raising flour
70g (2/3 cup) cocoa powder
4 eggs, lightly whisked
200g Cadbury Cherry Ripe, chopped into 1cm pieces (I used one 200g share packet mini ones)
Coconut Filling
200g red glace cherries, quartered
395g can sweetened condensed milk (skim is fine)
255g (3 cups) dessicated coconut
15-20 drops of red food colouring or gel
Chocolate Filling
200g dark cooking chocolate, chopped
40g butter
Chocolate Cream Ganache
300g dark cooking chocolate, chopped
250g thick double cream
To Decorate
10-15 maraschino cherries
100g dark chocolate, melted
100g Cadbury Cherry Ripe, extra, cut into wedges
Pre-heat oven to 160C fan forced. Grease three 20cm (base measurement) round cake pans with melted butter and line the bases with baking paper.
Place the water, chocolate and butter in a large microwave-safe bowl. Heat on high, stirring every minute (this can take as little as 1 minute), until the chocolate melts. Stir in the sugar, flours, cocoa powder and egg until well combined. Stir in the Cherry Ripe pieces. Pour evenly into the prepared pans.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 2 hours to cool in the pans. (Do not remove from the pans).
Combine the glace cherries, condensed milk and coconut in a bowl. Stir in the food colouring or gel. Divide the cherry mixture over 2 of the brownie cakes. Smooth the surface.
Bake for 15-20 minutes or until just set. Set aside to cool completely in pans before removing. (I just tipped it upside down onto my hand and it plopped right out, then I sat it base down on a rack).
For the chocolate filling, place the chocolate and butter in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts.
Place 1 of the cherry mixture-topped cakes on a serving platter and spread the top with half of the chocolate filling. Top with the remaining cherry mixture-topped cake and spread the top with the remaining chocolate filling. Top with the remaining plain brownie cake, top-side down. Place the cake in the fridge for 1 hour, to chill.
Meanwhile, line a tray with baking paper. Drain the maraschino cherries and place on a plate lined with paper towel to dry. Place the chocolate melts in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts. Dip the cherries halfway into the chocolate and place upright on the lined tray. Set aside for 30 minutes to set.
For the chocolate cream ganache, place the chocolate and cream in a microwave safe bowl and heat on Medium, stirring every minute, until the chocolate melts (do not boil or the sour cream will curdle).
Spread the top and side of the cake with the ganache. Arrange the cherries and Cherry Ripe wedges over top of cake, to decorate.
Serve immediately, or store in the fridge for up to 4 days. Remove from fridge 1 hour before serving, or warm individual slices slightly in the microwave.
Ingredients
- Cake Ingredients
- 1 1/4 cups boiling water
- 250g dark cooking chocolate, finely chopped
- 160g butter, chopped
- 430g (2 cups) caster sugar
- 190g (1 1/4 cups) plain flour
- 2 tbs self-raising flour
- 70g (2/3 cup) cocoa powder
- 4 eggs, lightly whisked
- 200g Cadbury Cherry Ripe, chopped into 1cm pieces (I used one 200g share packet mini ones)
- Coconut Filling
- 200g red glace cherries, quartered
- 395g can sweetened condensed milk (skim is fine)
- 255g (3 cups) dessicated coconut
- 15-20 drops of red food colouring or gel
- Chocolate Filling
- 200g dark cooking chocolate, chopped
- 40g butter
- Chocolate Cream Ganache
- 300g dark cooking chocolate, chopped
- 250g thick double cream
- To Decorate
- 10-15 maraschino cherries
- 100g dark chocolate, melted
- 100g Cadbury Cherry Ripe, extra, cut into wedges
Instructions
- Pre-heat oven to 160C fan forced. Grease three 20cm (base measurement) round cake pans with melted butter and line the bases with baking paper.
- Place the water, chocolate and butter in a large microwave-safe bowl. Heat on high, stirring every minute (this can take as little as 1 minute), until the chocolate melts. Stir in the sugar, flours, cocoa powder and egg until well combined. Stir in the Cherry Ripe pieces. Pour evenly into the prepared pans.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 2 hours to cool in the pans. (Do not remove from the pans).
- Combine the glace cherries, condensed milk and coconut in a bowl. Stir in the food colouring or gel. Divide the cherry mixture over 2 of the brownie cakes. Smooth the surface.
- Bake for 15-20 minutes or until just set. Set aside to cool completely in pans before removing. (I just tipped it upside down onto my hand and it plopped right out, then I sat it base down on a rack).
- For the chocolate filling, place the chocolate and butter in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts.
- Place 1 of the cherry mixture-topped cakes on a serving platter and spread the top with half of the chocolate filling. Top with the remaining cherry mixture-topped cake and spread the top with the remaining chocolate filling. Top with the remaining plain brownie cake, top-side down. Place the cake in the fridge for 1 hour, to chill.
- Meanwhile, line a tray with baking paper. Drain the maraschino cherries and place on a plate lined with paper towel to dry. Place the chocolate melts in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts. Dip the cherries halfway into the chocolate and place upright on the lined tray. Set aside for 30 minutes to set.
- For the chocolate cream ganache, place the chocolate and cream in a microwave safe bowl and heat on Medium, stirring every minute, until the chocolate melts (do not boil or the sour cream will curdle).
- Spread the top and side of the cake with the ganache. Arrange the cherries and Cherry Ripe wedges over top of cake, to decorate.
- Serve immediately, or store in the fridge for up to 4 days. Remove from fridge 1 hour before serving, or warm individual slices slightly in the microwave.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
