As a child of the 70′s, any mother who produced a chocolate ripple cake for the ”sweets table” at a local function, won my everlasting respect.
Not sure if it’s the fact that its made from my favourite childhood biscuit, it’s delicious on a hot day straight from the fridge Nigella style, or it’s sheer simplicity, but this would be one childhood dessert that has carried over into adulthood for me, without skipping a beat. Sandwiching biscuits together with cream and making a log, it doesn’t come much simpler than that.
So with temperatures currently in the high 30′s, I could think of nothing nicer than opening the refrigerator to a chilled chocolately log at sunset. Extended setting time is required to allow the cream to seep into the biscuits and become all cakey. So, first thing in the morning, once everyone has vacated, pour yourself a coffee and trowel yourself a creamy log. The sense of accomplishment you’ll radiate by 9.30am will astound.
To get your chocolate ripple cake up and running, here is the recipe, straight from the crinkly pack. If you feel the need to slip on a kaftan before you begin, by all means do.
Using an electric mixer, whip together cream, sugar and vanilla until stiff
Spread a little of the cream along a long serving plate to make a base.
Spread one biscuit with 1 ½ teaspoons of cream then top with another biscuit.
Top with another 1 ½ teaspoons of cream then place biscuits on their side onto the cream base on the serving plate.
Repeat until all biscuits have been used to form a log.
Spread the remaining cream over the entire log.
Cover loosely with foil then refrigerate for a minimum of 6 hours to set.
Just before serving, dust the log with cocoa or sprinkle with grated chocolate.
Cut the cake diagonally to serve.
Serve with seasonal berries.
A friend will routinely pulverise a packet of chocolate ripples into powder, scoop the resulting crumbles into individual containers, throw in a scattering of sour worm lollies, and market them at fetes and cake stalls as ”Worms in Dirt’” …. just so you know.