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Cherry Ripe Cake

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Cherry ripe cake recipe

I am a huge fan of Cherry Ripes.  Ok, when I say I’m a fan I’m not an eat it everyday type fan, nor do I always make sure I have a stash of them hidden away in the pantry, but Cherry Ripes are the only chocolate bar I eat.  They are delicious and indulgent and when I was introduced to the delicious Cherry Ripe Roll’s that came out last year I was instantly converted from the original Cherry Ripe to this new yummy creation. By the way, if you have never heard of a Cherry Ripe (ps you are missing out) you can read about them here.

The other day I had a craving for Cherry Ripe but not having any in the house I thought I’d try my hand at making a Cherry Ripe cake instead. When I told my fiance I was making a Cherry Ripe cake he raised his eyebrow questioning how close I’d be able to get to the real thing (which incidentally he is a huge fan of too), but when he had his first bite he laughed.  I thought I’d done something wrong, like stupidly substitute salt for sugar, but he laughed because he was amazed at how much it tasted like a Cherry Ripe.  And he was right.  It did taste like a Cherry Ripe, albiet a cake version, but the flavour was definitely there.  One of my fiance’s work colleagues, who tried the cake when my fiance took the left overs in, even asked how many cherry ripes were in the cake.

For my creation I started with my favourite chocolate cake recipe, substituted coconut milk for buttermilk, added cherry brandy, chopped up glace cherries and coconut and baked two separate cakes.  In between the layers of cake I added a cherry and coconut buttercream and then topped it all off with a chocolate cherry brandy ganache.  It’s rich, very rich, but boy is it good.

Given Christmas is cherry season in Australia this cake wouldn’t be amiss as your Christmas dessert.  After all it is a fruit cake 😉

So tell me, are you a Cherry Ripe fan? What is your favourite chocolate bar?

Cherry ripe cake recipe

4.72 from 7 votes
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Cherry Ripe Cake

Chocolate cake recipe adapted from Ina Garten's Beatty's Chocolate Cake
Author Delicious Everyday

Ingredients

  • CAKE:
  • Butter for greasing the pans
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good quality cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups of coconut milk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup of cherry brandy or cherry liqueur
  • 200 g of glace cherries chopped into small pieces
  • 1 cup of shredded coconut
  • CHERRY COCONUT BUTTERCREAM:
  • 125 g of butter cut into cubes
  • 1 cup of icing sugar
  • 200 g of glace cherries chopped into small pieces
  • 1/4 cup of shredded coconut
  • 2 tsp of cherry brandy
  • red food colouring optional
  • CHOCOLATE GANACHE:
  • 1 cup of cream not thickened
  • 300 g of dark chocolate chopped
  • 1 tablespoon of cherry brandy or liqueur optional

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. With mixer still on low, add the coconut milk, cherries and coconut and mix until just combined.
  5. 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.
  6. Cool in the pan for 30 minutes, then turn out onto a cake rack and cool completely.
  7. 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.
  8. 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.
  9. 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.
  10. Decorate with fresh cherries or decorate with chopped up cherry ripe bars.

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Comments

  1. Hi Jennifer,

    I know it’s a few years later but I’ve got a couple of questions I’m hoping you will see and be able to answer.

    1. In the cake part of the recipe, you said to add the coconut milk in both step 3 and 4… I’m sure it doesn’t matter which step I add it in, but I’ve never baked with coconut milk, so just want to be sure when to do it.

    2. My boyfriend loves cherry ripes, and also pandas, so I thought I’d try and combine the two into a cherry ripe cake, covered with a fondant panda face, for his birthday. Normally my go-to icing is a wonderful cream cheese icing, which I’ve done a million times as chocolate, vanilla, and caramel. Do you think your buttercream would be too rich to cover the cake, underneath the fondant layer, and I should instead cover it with a chocolate cream cheese frosting, or would the buttercream be well suited? It sounds and looks absolutely amazing but I don’t want to figure out too late that one piece is too rich to consume per person 😛

    Thank you for your recipe, and hopefully for your help!

    Claudia

    Reply

    • Hi Claudia,

      What I mean in step 3 is to combine the liquid ingredients, the coconut milk, oil, eggs and cherry brandy together, and whisk to combine. Then in step 4 add this mixture to the cake batter. Sorry that wasn’t clearer 🙂

      What a lucky boyfriend to have you make a cake for him for his birthday! As for your question about the buttercream icing, the cake is quite a rich cake, so I think the buttercream filling would be too rich to cover the cake. I think either the chocolate cream cheese frosting or a chocolate buttercream that isn’t overly sweet would work well.

      I hope that helps 🙂 I’d love to see a photo of how it turns out if you don’t mind sharing!

      Reply

      • Hi Jennifer,

        Thanks for getting back to me so quickly! Thank you for your help. I definitely will post a photo when it’s complete! It’ll be a few weeks away.

        Cheers,
        Claudia

      • Hi Jennifer,

        The cake was a HUGE success!! Your recipe was absolutely wonderful, it was moist and the cherry ripe flavour was perfect. Thank you so much! I tried making my own fondant, which failed, so I ended up buying it in the end and it worked out okay. I went with a chocolate cream cheese frosting, so the whole thing was incredibly rich :P. I have a couple of photos but I can’t figure out how to attach them.. I can email them to you if you like?

        Claudia

      • I’m so happy to hear it was a huge success Claudia 🙂 I hope your boyfriend had a wonderful birthday! And I’d love to see the photos of the cake. You can email them to me at [email protected]. Thanks so much for sharing how it turned out!

  3. I love the recipe!!!! I had a problem when cooking it tho 🙁 I put it in the Oven for 40 mins but it was still wobbly like jelly in a way and a skewer didn’t come out clean in some areas. I had to take it out after a while tho coz the outside was burning but it sunk in the middle in the end! Will have to try it again.

    Reply

    • Hi Lauren,

      Sorry to hear you had trouble baking this cake. When you try baking it again I’d suggest baking the cake on the bottom rack of your oven and try reducing the temperature by 10 degrees to 160 celsius. Also, I find if you line the cake tin with greaseproof paper it seems to help minimise burning. Good luck and let me know how it goes! 😀

      Reply

  5. Is this cake firm enough to carve into a shape? Im doing a large hibiscus shaped cake, and have been told the birthday girl loves cherries, this looks delish!

    Reply

  8. I made a gf version! I had 1/2 cup gf cornflour, 1/2 cup arrowroot flour and 3/4 rice flour! I tried making heart cakes for our anniversary I wasn’t so successful at little ones but made cupcakes n did same process! It worked a treat n they look great! Jennifer let me know if it’s ok if I put my modified gf version on my blog, of course with a link to original recipe! I can’t wait to eat whole cup cake or a heart! Thanks for a great recipe xx

    Reply

  12. Wow you really revamped that chocolate cake recipe. I do like cherryripes, would be one of my fave Aussie chocolates, violetcrumbles are my other. Well pollywaffles were my ultimate fave until they were taken off the market 🙁

    I am going to have to try your recipe, love the substitutions you have made like coconut milk, very clever.

    Reply

  14. This cake looks so good! I’m trying to imagine what a cherry ripe tastes like… I’ll have to come visit Australia and try one! I’m always jealous of christmas in the southern hemisphere, I want sunshine and warm weather for christmas 🙂

    Reply

  16. I don’t think I’ve ever had a Cherry Ripe but I do love love love cherries and anything cherry flavored and of course I also love chocolate. This sounds so delicious! Could use a Friday “I’m hopping off the diet bandwagon – just for the weekend” slice. 🙂

    Reply

  17. I’ve never eaten a Cherry Ripe bar, but if it tastes as good as this cake looks then I want to! Looks like a really good chocolate cake base too – I might adapt it without the cherries but keep the coconut milk in. Delicious!

    Reply

  18. Love it! I actually really hate cherry’s but I love Cherry Ripe! Im weird like that lol. So this cake, is perfecto 😀

    Reply

    • I used to hate cherries too, but loved Cherry Ripe. I had some amazing cherries in Tasmania though and it converted me. They were fresh from the farm and just so delicious and juicy. 🙂

      Reply

  21. Well done for cracking the Cherry Ripe flavour! I never used to like them until I moved overseas and my Australian colleagues kept asking for them when I visited Australia. Then I understood how yummy they were (and very unusual too!).

    Reply

  22. I don’t know what I think I would like more, the cake, the chocolate gnache, the cherry-coconut buttercream or the cake itself!!!!! It’s really a beautiful cake!

    Reply

  25. If y hubby loved coconut I would definitely be making this, but as he doesnt it will just be a chocolate and cherry dessert instead 🙂

    Reply

  26. I used to love Cherry Ripes, but haven’t eaten one since I went vegetarian over ten years ago (stupid gelatin ruins so many good things for me!). I made chocolate coconut and cherry biscuits a few weeks ago though and my love of that combination has been revived. So I may have to give this recipe a go over the holidays. It looks delicious!

    Reply

  29. that looks amazing! i’m assuming your fiance’s work will be enjoying a beautiful morning tea today?!

    i dont mind cherry ripe, i dont generally buy and eat them, although recently i did try the dark chocolate version (i much prefer to eat dark chocolate over milk).

    if i was buying a chocolate bar from the supermarket aisle it would be a twirl. but generally i prefer to eat Davies Dark Chocolate covered Ginger (which i did buy to stock in my store but have decided that my husband and i will eat our way through them instead) and any other premium dark chocolate really….

    this cake looks amazing. how long did it take you to make? 1 hr 20m? that would take me half a day!

    Reply

    • Hi Jen,

      The cake itself is really easy to make, but assembling all of the pieces to make the final cake did take a bit of time, maybe 1 1/2 to 2 hours. It was worth it though as it was delicious. 😀

      Reply

  30. I am so glad I stopped in. I love the combo of chocolate and cherry, so I appreciate the intro to the cherry ripe bars. Also, you have an amazing recipe here, chock full of wonderful ingredients. I have saved this recipe to enjoy at my house soon. Did you use regular cocoa or dutch?
    Your picture is so stunning and tempting.

    Reply

    • Hi Tina, 😀 I’m so glad you stopped by.

      In answer to your question, I used regular cocoa in this cake because I didn’t have any dutch cocoa. If you do make it, I would love to hear what you think. 🙂

      Reply

  32. boy does that look good! I love Cherry Ripes, but Snickers is probably my favourite…it’s the peanuts. Have you tried the dark Cherry Ripe? It’s really nice, a bit more medicine-y tasting than the traditional one, which I love.

    Reply

  34. Wow, the cake looks spectacular! We love cherries too, very much! But this year we missed them, because the cherry season in BG is in june, we were in Bali, there were no cherries and when we got back, there were almost no cherries here too… I wish I could have a bite from this amazing cherrie ripe cake :)))

    Reply

  36. Um, how have I never heard of these things. I love cherry, I love coconut, I love Cadbury. Makes no sense. I don’t think I’ve ever seen one of these. I now need to hunt them down and make this cake. Do you deliver?

    Reply

    • Thanks Anh 🙂 I was happy with it, but just wish I could get that professional looking finish that some people are able to achieve. They say practice makes perfect though. 🙂

      Reply

      • I love the *non-professional* look personally, but a palette knife dipped in boiling water works really well for a super smooth finish. I’ve also heard a hairdryer set on low helps get a smooth shiny finish too – funny huh? 😀

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