So, three things are true.
1. I am Australian.
2. I love chocolate ripple cake.
3. I had never made chocolate ripple cake until I made this.
I feel like it's my birthright to have already made this in my 30 years of living, but I guess I'm a backwards kind of Aussie. Blame the British blood in my veins.
It was my birthday two weeks ago, but I was in super denial, so refused to celebrate it. As such, I had no cake! A couple of days later, I realised I really wanted something sweet and had seen this floating on Facebook, so decided it would be my belated birthday cake!
The hardest part was remembering to go down the biscuit aisle at the supermarket; something I almost never do...
Obviously, I had kahlua. Anyone would think I'm an alcoholic if they saw my stash of alcohol. If only they knew how long I'd had some of the bottles, haha.
So here we go! Like I've said before, I don't measure stuff. With alcohol however, I'm a really good estimator, courtesy of the years I spent working with it! You could add less kahlua, mix it for a second and taste to see if it's right for you. I'm weak and didn't want it too strong, but did really notice the presence of kahlua as I was licking the beater at the end....
INGREDIENTS:
100ml Kahlua (approx)
250ml thickened cream
1 packet chocolate ripple biscuits (or any solid chocolate biscuit/cookie)
METHOD:
Pour the cream and kahlua into a mixing bowl and beat until whipped; a couple of minutes or so. You want that slightly stiff look, but you don't want it starting to resemble meringue. Do not over whip, as it eventually goes all weird and gross, which would be a bad thing considering the cake needs to sit for a few hours to become flavoursome and amazing.
If doing the traditional log shape, find a suitable size serving plate and spread a small amount of cream where the biscuits will go.
Grab a biscuit, dollop about a tablespoon of cream on one side, then place another biscuit on top and squeeze slightly to spread the cream relatively evenly.
Repeat the process until you have enough to put them on the plate and have them supporting each other and repeat until you have run out of biscuits.
With the remaining cream, evenly cover the outside of the biscuits, then cover and refrigerate.
I had a small amount of cream remaining which could be used to put a second layer of cream on the outside to have it looking fresh for presenting. The cream does discolour slightly courtesy of the kahlua.
To serve, slice into it like you would any log cake!
Enjoy.
- L. x
P.S. As an aside, you could substitute the kahlua for another. I plan on using cointreau next time. Yummy. :)