Chocolate Ripple is the brand name of a deep, dark, rich, rippled chocolate biscuit, and the back of the packet has forever had a recipe for icebox cake on it. I’m not sure anyone actually buys the biscuits unless they are making some version of the cake.
When I was young, maybe 12, my friend told me all about how she and her grandma layered cream and Chocolate Ripple biscuits to make a log-shaped cake for her birthday. I thought she was kidding, I couldn’t imagine how crunchy biscuits topped with cream could ever make a nice cake.
And then her birthday party rolled around, and I tried it. Oh, my.
So when it was my cousin’s birthday recently, and we were having out traditional weekly family dinner, I thought I would make a dressed up Chocolate Ripple cake, a mocha version, a prettier version. And oh how delicious it was!
600ml heavy cream (21 oz)
1 tbsp caster sugar
500g Chocolate Ripple biscuits or chocolate wafer biscuits (18 oz)
100ml strong coffee (3.5 oz)
Whip the cream and caster sugar until stiff peaks form.
Spread a little cream in a circle in the center of your serving plate.
Brush each biscuit with coffee, and arrange them in a circle over your cream. Spread a decent layer of cream over the top of the biscuits. Repeat with layers of coffee-brushed biscuits and cream until all the biscuits have been used up.
I topped mine with Nutella ganache truffles rolled in chocolate shavings, but you could just grate some chocolate over the top or finish the cake with a single biscuit.
Refrigerate overnight before serving. Serves 10.