Choc Ripple Cake is super easy and a firm family favourite of ours. My mum often made it when we were growing up, I tweaked the recipe a little as an adult. I didn’t quite have enough cream to cover the top layer one day and the biscuits made the top layer look brown. I grabbed a banana and sliced it over the top to cover it up, sprinkled it with chocolate and it was a hit!
2 packets Choc Ripple Biscuits
2 Tbsp icing sugar
1 Flake or grated chocolate (optional)
Whip the cream, then mix in the icing sugar.
In a dish place a layer of biscuits followed by a layer of cream. Repeat this until all ingredients are used up. If you want a thinner slice like dessert use a brownie or slice tray. If you prefer a thicker dessert use a square cake tin.
Cover in plastic wrap then place in the fridge over night.
Before serving slice the banana to evenly cover the cake then crumble the flake or grate the chocolate over the top and serve.
To make it like a log for Christmas I layered the biscuits and cream in an ice cream container then placed them in the fridge to set. The next day I scooped spoonfuls out onto a tray and shaped it into a log. I put cream over it and sprinkled it with chocolate.
Some people soak the biscuits in liqueur such as Kahlua or Bailey’s first. I was raised in a home that doesn’t drink so it wasn’t something we did.