Est Prep time: 35 minutes
Est Cooking time: 1 & 3/4 hours
Oven Temp: 150C
Serves: 9″ round

Ingredients
250g unsalted butter
1 tablespoon instant coffee powder
1 & 2/3 cups coconut milk
200g dark chocolate chopped coarsely
2 cups caster sugar
3/4 cups self raising flour
1 cup plain flour
1/4 cup cocoa powder
2 eggs
2 teaspoons vanilla essence
2 x 85g cherry ripe bars chopped coarsely

Instructions
Preheat oven to 150C and prepare cake tin.

Combine butter, coffee, coconut milk, chocolate and sugar in a large saucepan and stir over heat until butter and chocolate melts and sugar dissolves. Cool to room temperature.
Whisk in sifted dry ingredients, followed by eggs and essence.
Stir in chopped Cherry Ripe.
Pour mixture into prepared tin and bake in slow oven for approx 1 & 3/4 hours.

Additional Info/Comments
This cake tastes best if cooked a couple of days in advance.

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