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Cherry Ripe Layer Cake

Cherry Ripe Layer Cake

Total time
60 min
Cooking time
40 min

Inspired by the classic chocolate bar, our decadent cherry ripe layer cake will be a showstopper at your next event.

Layers of fluffy chocolate sponge, cherry and coconut fill up the wow factor, while the rich chocolate ganache icing will leave chocoholics weak at the knees. Top with lashings of shaved coconut and sliced Cherry Ripe bars for a spectacular dessert your guests will remember for seasons to come.

Tips for cherry ripe layer cake success:

For the filling, remember to have your butter at room temperature

Use 40-45% dark cooking chocolate for the ganache icing, this will result in a rich chocolate flavour that’s not bitter.

When icing the cooled cakes, shave the tops if necessary to achieve a completely flat surface.

Using the CircoTherm® function on a NEFF oven ensures your cakes are cooked evenly. CircoTherm® works by drawing air in from the oven via a powerful stainless steel fan. It then heats up the air and forces it right back into the oven cavity through strategically placed ducts in the rear wall. As a result, the desired temperature is reached much more quickly and is distributed more evenly throughout the oven. If you do not have a NEFF oven, we would suggest using your fan function.

Ripe for celebration, our cherry ripe layer cake is perfect for spoiling loved ones.

Ingredients

For the cake:

2 cups water

2.5 cups caster sugar

250 g butter

0.5 cup cocoa powder

1 tsp bicarbonate soda

4 eggs, lightly beaten

2 tsp vanilla extract

3 cups self raising flour

For the filling:

30 g unsalted butter, at room temperature

80 g icing sugar

2 tsp milk

1 drop Red food colouring

1 395g can condensed milk

200 g red glace cherries, chopped

3 cups desiccated coconut

Ganache icing:

1 cup pouring cream

300 g dark chocolate, chopped

Decoration:

Shaved coconut

Instructions

Step 1

To begin our Cherry Ripe Layer Cake, place the water, sugar, butter, cocoa & bicarbonate soda in a large saucepan over a medium heat.

Step 2

Cook, stirring until the butter has melted & the sugar has dissolved but do not boil. Transfer mixture to a large mixing bowl & allow to cool.

Step 3

Beat in the eggs & vanilla, then stir in the flour & mix well. Pour the mixture into 3 greased & lined 20cm cake pans.

Step 4

Bake using CircoTherm® at 160C for 35 to 40 minutes or until cooked.

Step 5

Using an electric mixer, beat the butter on high speed until the butter has lightened in colour then slowly add the icing sugar until mixed adding the drop of red food colouring. Slowly add 1 teaspoon of milk at a time to soften the mixture.

Step 6

In a separate bowl, combine condensed milk, cherries, desiccated coconut, 1 drop of red food colouring. Combine both mixtures and set aside.

Step 7

To make the ganache icing, place the cream in a small saucepan over a medium heat & bring to a gentle boil. Remove from heat & add the chocolate. Allow to stand for 5 to 10 minutes then mix well to combine. Cool slightly.

Step 8

When the cakes are cool place one cake onto a cake plate & spread with half the filling (if you find your cakes are not completely flat, shave the top as required).

Step 9

Place the second cake on top then spread with the remainder of the filling. Place the third cake on top & spread with the ganache icing as desired. Top with shaved coconut.

tip:

Please note: feel free to decorate the top of this Cherry Ripe Layer cake as you wish. Shaved coconut is available from specialty food stores.

Cherry Ripe Layer Cake