Cherry Ripe Mud Cake Food

NO BAKE CHERRY RIPE CHEESE CAKE

Steps:

• Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
• Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
• Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.

ULTIMATE MUD CAKE

Steps:

• Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
• Cut unsalted butter cut into cubes.
• Melt Chocolate, Butter, Water and coffee over hot water bath.
• Stir to combine and cool.
• Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
• Stir in castor sugar.
• Make a well in the centre.
• In a jug mix together eggs, oil and buttermilk.
• Stir egg mixture into flour mixture with large metal spoon do not to overstir.
• Then gradually stir in melted chocolate mixture.
• Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
• If cake still looks wet/raw in middle, bake for 5-10 mins more.
• When cooked, remove from oven.
• Cool in tin until completely cold before turning out.
• Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
• Can be frozen for up to 2 months.
• Decorate cake as desired with your favourite Ganache recipe.