Famous. If you make this cake, you will become famous.  It is just that good.  I sampled this cake on two occasions, made by a different lady each time, and it is truly one of the most glorious indulgences a chocoholic could dream up.

Due to the extreme generosity of one southern Down Under homeschooling mother, I offer you…..Cherryripe mudcake

250g butter, chopped
1 Tbs instant coffee powder
400ml can coconut milk
200g dark chocolate, coarsely chopped
2 cups caster sugar
3/4 cup SR flour
1 cup P flour
1/2 cup cocoa powder
2 eggs
2 ts vanilla
2 x 85g Cherry Ripe bars, chopped into small pieces

Grease & line base & sides of deep 22cm round tin.
Melt butter in a large saucepan.
Add coffee, coconut milk, chocolate & sugar.
Stir over heat until choc melts & sugar dissolves.
Cool to room temperature.
Whisk in sifted dry ingredients, then eggs & vanilla.
Stir in half of the Cherry Ripes.
Pour mixture into prepared pan.
Top with remaining Cherry Ripe.
Bake at 160C for about 1 3/4 hours.*
Stand 10 mins, then turn, top-side up, onto wire rack.

* I find that it often takes longer than the time set out in the recipe – even up to 2 1/2 hours sometimes!