CHOCOLATE & GINGERNUT RIPPLE CAKE
A variation on Australia's "traditional" chocolate ripple cake, only using Milo and gingernuts. Make up to 3 days ahead. Prep time does not include overnight chilling. Recipe from Nestle.
Provided by westivan
Categories Dessert
Time 30m
Yield 1 cake log
Number Of Ingredients 5
Steps:
- Beat Milo and cream together until stiff peaks form.
- Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
- Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
- Using a flat knife, spread remaining milo mixture over log to cover.
- Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
- Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.
Nutrition Facts : Calories 1049.7, Fat 112.6, SaturatedFat 70.1, Cholesterol 416.8, Sodium 115.6, Carbohydrate 8.5, Sugar 0.3, Protein 6.2
CHOCOLATE RIPPLE COFFEE CAKE
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
Provided by kay cameron
Categories Breads
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
- Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
- Dunk a biscuit in the coffee and then let excess coffee run of it.
- Place the biscuit side up and stand it in the cream dab you put on the plate.
- Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
- Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
- Now cover the whole cake in the left over cream.
- All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
- Place cake in fridge for at least 4 or 5 hours.
- Just before serving place crumbled flake on the top.
- You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
- It will still turn out fine.
Nutrition Facts : Calories 224.1, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 27.2, Carbohydrate 2.3, Sugar 0.1, Protein 1.7
CHOCOLATE RIPPLE CAKE
This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring.
Provided by JustJanS
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
- spread the smooth side of the cookie thickly with cream and repeat.
- Sandwich the two you have done together and stand them on a plate.
- Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
- Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.
Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6
CHOC RIPPLE CAKE
My family adore this cake, the hardest part of making it, is leaving in the fridge for so long before serving! This can either be formed into a log or with a little more cream and extra biscuits it can be formed into a ring. Arnotts make Choc Ripple Biscuits.
Provided by Tisme
Categories Dessert
Time 6h25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- 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/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
- Before serving, decorate with crushed pepermint crisp.
- When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.
BANANA-FUDGE RIPPLE CAKE
Make and share this Banana-Fudge Ripple Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- 1.
- Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
- Add bananas; beat well.
- Add eggs, 1 at a time, beating after each addition.
- Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in vanilla.
- Remove 1-1/2 cups batter, and set aside.
- 2.
- Combine 1 cup batter, syrup and cocoa; stir well.
- Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
- Spoon chocolate batter over batter in pan.
- Pour reserved light-colored batter over chocolate batter.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Cool on a wire rack.
- Combine powdered sugar and next 2 ingredients; stir well.
- Drizzle over cake.
Nutrition Facts : Calories 3144.2, Fat 72.4, SaturatedFat 13, Cholesterol 425.8, Sodium 2194.8, Carbohydrate 563.5, Fiber 22, Sugar 229.7, Protein 63.7
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