Fruity Ruby Chocolate Mud Cake

Preheat oven to 170°C/150°F fan-forced (338°F/302°F fan-forced). Butter and line a 23cm (9 inches) round, deep cake tin.

In a large heavy-based saucepan, combine the ruby chocolate callets, softened unsalted butter, caster sugar, and milk. Stir over low heat until all the ingredients have melted and combined.

Remove the chocolate mixture from heat and pour into a large bowl. Allow it to cool until lukewarm, approximately 15-20 minutes.

Once the chocolate mixture has cooled, whisk in the eggs, followed by the plain flour and baking powder.

Pour the cake mixture into the prepared cake tin and bake for 1 hour 45 minutes, or until cooked through. An inserted skewer should come out of the cake clean.

Let the cake cool completely on a wire rack before removing it from the cake tin.

While the cake cools, melt the ruby chocolate in a small bowl, either in the microwave or using a double boiler. Dip each cherry into the melted chocolate, ensuring all but the stem is coated, and place on a tray lined with baking paper. Chill in the refrigerator until set.

After the cake has completely cooled, trim the top to ensure it's flat and even, then cut it into three even layers.

Place the bottom layer of the mud cake on a suitably sized cake board or serving plate.

Spread 1/3 of the store-bought ruby chocolate ganache evenly over the top of the bottom layer, reaching the edges.

Place the middle layer on top of the bottom layer and spread another 1/3 of the ganache evenly over the top.

Place the top layer on and cover with the remaining ganache.

Smooth the ganache around the visible layers' sides to create a semi-naked cake look.

Decorate the cake by arranging the chilled ruby chocolate cherries on top.