Chocolate (Overload) Ripple Cake

Posted by in Chocolate Recipes on July 11 2009 | Leave A Comment
Chocolate (Overload) Ripple Cake

The old Chocolate Ripple Cake seems to be a favourite when attending the traditional “Aussie BBQ” – where the guests are sometimes asked to bring a dessert which normally see the BBQ ending with many different versions of this cake on offer (traditionally made with Arnott’s Chocolate Ripple Biscuits and whipped cream) but then topped with anything of choice from Peppermint Crisp to Crunchie to Flake.

Whilst researching the Chocolate Ripple Cake, thinking it was as Australian as Vegemite, I found that Americans call a similar recipe an Icebox Cake and the British call it a Zebra Cake… But whatever you call it, this cake is mighty easy and this recipe has an added chocolate twist.

Ingredients

  • 50g dark chocolate
  • 50g milk chocolate
  • 50g white chocolate
  • 600ml thickened cream
  • 1/3 cup drinking chocolate powder
  • 250g chocolate biscuits
Chocolate (Overload) Ripple CakeChocolate (Overload) Ripple CakeChocolate (Overload) Ripple Cake

Method

Firstly, roughly chop the dark, milk and white chocolate into small chunks. Mix them all together and put aside.

To make the chocolate cream use an electric mixer to beat the cream and drinking chocolate together until stiff peaks form. Then fold 100g of the mixed chopped chocolate pieces through the cream and set aside.

The biscuits you use are pretty much up to you – I used Chocolate Ripple Biscuits but I have made a version using Oreos and another using plain old Triple Chocolate Chip Cookies and they all work just as well.

Chocolate (Overload) Ripple CakeChocolate (Overload) Ripple CakeChocolate (Overload) Ripple Cake

To construct the log shaped cake – take one chocolate biscuit and sandwich with another biscuit using a generous spread of the cream mixture. Continue until all the biscuits have been used (or your serving plate is full).

Cover the log thickly and entirely with the remaining cream and then sprinkle over the top the remaining mixed chopped chocolate pieces. Place cake in the fridge for at least 6 hours to set (or even better overnight) to ensure the biscuits absorb the moisture from the cream and go all soft and chewy.

To serve, cut the cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve on its own, with fresh berries or even the chocolate sauce from my Chocolate Eton Mess recipe.

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