Cherry Ripe Cake
User Reviews
5
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Total Time
1 hr
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Servings
10 servings
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Calories
1055 kcal
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Course
Dessert
Cherry Ripe Cake
Description
This Cherry Ripe Cake combines classic cake ingredients with cherry brandy and chopped glace cherries integrated directly into a cocoa and coconut batter. The batter is baked into two round layers that are soft yet hold moisture well due to the coconut milk and oil. The buttercream is whipped until light and infused with chopped cherries, coconut, cherry brandy, and optional red food coloring for a festive look. The cake is assembled by layering the buttercream between the cooled cake rounds and finished with a glossy chocolate ganache made from cream and dark chocolate, also flavored with cherry brandy. The combination of rich chocolate, tart-sweet cherries, and coconut provides a complex flavor and textural contrast. The cake suits special occasions where a chocolate-berry-coconut combination is desired.
Ingredients
CAKE:
- butter for greasing the pans
- 1 ¾ cups all-purpose flour
- 2 cups sugar
- ¾ cups cocoa powder good quality
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups of coconut milk
- ½ cup vegetable oil
- 2 egg at room temperature, extra-large
- 1 teaspoon vanilla extract
- ¼ cup cherry brandy or cherry liqueur
- 200 g glace cherries chopped into small pieces
- 1 cup coconut shredded
CHERRY COCONUT BUTTERCREAM:
- 125 g butter cut into cubes
- 1 cup icing sugar
- 200 g glace cherries chopped into small pieces
- ¼ cup coconut shredded
- 2 tsp cherry brandy
- red food colouring optional
CHOCOLATE GANACHE:
- 1 cup cream not thickened
- 300 g dark chocolate chopped
- 1 tablespoon cherry brandy optional, or liqueur
Instructions
- Start with the cake. Preheat the oven to 175 Celsius (350 degrees Fahrenheit) and butter 2 8-inch/20cm round cake tin and line with baking paper.
- Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and add the sugar and mix on low speed until combined.
- In another bowl, whisk together the coconut milk, oil, eggs and cherry brandy. With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the coconut milk, cherries and coconut and mix until just combined.
- Pour the cake batter into two 20cm prepared cake tins and bake for 35 to 40 minutes or until a cake tester comes out clean.
- Cool in the pan for 30 minutes, then turn out onto a cake rack and cool completely.
- For the cherry buttercream add the icing sugar and butter into the bowl of an electric mixer and beat until light and fluffy. Add the food colouring, if using, and beat until well combined. Then add the glace cherries, coconut and cherry brandy.
- To make the chocolate ganache place the cream and chocolate in a saucepan over a low heat until melted and smooth. Add the cherry brandy (if using) and set aside and let it come to room temperature.
- To assemble the cake top one cake with the cherry coconut buttercream and then pour the chocolate ganache over the cake, letting it run down the sides. Then use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered.
- Decorate with fresh cherries or decorate with chopped up cherry ripe bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1055 kcal
% Daily Value*
| Calories | 1055kcal | 53% |
| Carbohydrates | 123g | 41% |
| Protein | 9g | 18% |
| Fat | 60g | 92% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 93mg | 31% |
| Sodium | 580mg | 24% |
| Potassium | 556mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 80g | 160% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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