CHOCOLATE RIPPLE CAKE
The Chocolate Ripple Cake is an Aussie classic. Extremely easy to make, or rather put together. An ideal introduction to recipes for the kids. You can also be a bit adventurous and experiment too. I like to use Raspberry jam between the biscuits along with the cream. Enjoy!
1 x 250 g packet Choc Ripple biscuits
1 teaspoon caster sugar
300 ml cream
Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream. Place in the refrigerator for at least 6 hours to set.
Before serving, decorate log with grated chocolate, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.
To add extra flavor to the cake, brush the biscuits with a liqueur of choice before sandwiching together, or add a splash of liqueur to the cream before whipping.
Spread a layer of Raspberry or Strawberry jam on each biscuit before spreading on cream.
Sandwich 3 biscuits into an individual serving bowl or glass.