Cherryripe Cake

Ingredients

250g unsalted butter
400ml (1 2/3 cups)coconut milk
200g dark chocolate - chopped coarsely
440g (2 cups) castor sugar
110g (3/4 cup) SR Flour
150g (1 cup) plain flour
25g (1/4 cup) cocoa powder
2 eggs
2 tsp vanilla
2 x 85g Cherryripe - chopped coarsely

Method

Grease deep 22cm round cake tin & line with baking paper.

Melt butter in large sausepan, add coconut milk, chocolate & sugar. Stir until chocolate melts. Cool to room temperature.

Preheat oven to 180C

Whisk dry ingedients with wet then add eggs and vanilla. Stir in half of the Cherryripes. Pour into prepared pan. Top with remaining Cherryripes.

Bake for 1hr 45 min. Stand 10 min then turn onto cooling rack with topside up.