Sunday, July 4, 2010

cherry ripe cake

Now, one would probably assume that the most fitting recipe for my first post should be the recipe for Princess Pie however as I am yet to decide exactly what constitutes Princess Pie, it will have to wait! As a divine substitute, here is the recipe for my most recent creation - Cherry Ripe Cake. I made this cake yesterday and it turned out surprisingly delicious, thanks largely to my special ingredient - coconut cream. For those unfamiliar with baking with coconut cream, it gives the most luscious, creamy, dense and moist texture to cakes and puddings - it is my first 'Ingredient of the Month!' This is the first time I have made this cake so it is prone to change and improvement - stay tuned :)

Serves 20
Keeps 4 days, covered in the fridge

You'll need:
200g butter, softened
1 3/4 cups caster sugar
1tsp vanilla essence
4 eggs
2 cups self raising flour
1/2 cup cocoa
400ml coconut cream
1/2 cup dessicated coconut
1 cup chopped Cherry Ripe bars

200g milk chocolate
100ml cream

1. Preheat oven to 170 degress celsius. Grease a deep square cake tin and line with baking paper.
2. Beat the butter and sugar until it is pale and creamy - this could take up to 5 minutes then add vanilla and beat.
3. Beat in the eggs, one at a time.
4. Add half of the flour, all the cocoa and half the coconut cream and mix slowly until combined.
5. Add remaining flour, coconut cream and the dessicated coconut and mix until comined then gently stir through the Cherry Ripe.
6. Pour into prepared cake tin and bake for 1 - 1 1/2 hours or until cooked through.
7. Allow to cool completely in cake tin before turning onto a plate and spreading with ganache.
To make ganache - combine chocolate and cream in a microwave safe bowl and heat on high for 60 secs. Remove from microwave and stir until all chocolate is melted and combined with the cream. Allow to stand a few mintues to cool down before pouring over cake.

Decorating notes: For some added YUM, chop glace cherries and mix with dessicated coconut then sprinkle over the ganache.

*Milk chocolate ganache is a must for this cake. The flavour is somewhat creamier and less intense than using dark chocolate but of course if dark chocolate is your thing, by all means, substitute!

1 comment:

  1. A quick apology for not having a pic for this was so yum that we, um...ate it!