Cherry Ripe Mudcake

I, no - correction: Mariposa! (with a little help) made this to take with us last week whilst visiting my mother-in-law. It's moist and kept well for 3 days.

250g butter, chopped
1 tbs instant coffe powder
400ml can coconut milk
200g dark chocolate, coarsely chopped
2 cups caster sugar
3/4 cup SR flour
1 cup P flour
1/2 cup cocoa powder
2 eggs
2 tsp vanilla
2 x 85g Cherry Ripe bars, chopped

1. Grease and line base and sides of deep 22cm round cake tin.

2. Melt butter in large saucepan.
Add coffee, coconut milk, chocolate and sugar.
Stir over heat until chocolate melts and sugar dissolves.
Cool to room temperature.

3. Whisk in sifted dry ingredients, then eggs and vanilla.
Stir in 1/2 of the Cherry Ripes.

4. Pour mixture into cake tin.
Top with remaining Cherry Ripes.
Bake at 160degC for about 1 3/4 hours. (Check with skewer).

5. Stand 10 mins, then turn, top side up, onto wire rack.