Chocolate & Gingernut Ripple Cake

Total Time
30mins
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 13 cup milo
  • 12 cup liqueur (optional) or 12 cup milk (optional)
  • 300 ml thickened cream
  • 250 g gingernut biscuits
  • dark chocolate, grated, to serve

Directions

  1. Beat Milo and cream together until stiff peaks form.
  2. 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.
  3. Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
  4. Using a flat knife, spread remaining milo mixture over log to cover.
  5. Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
  6. 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.

Reviews

(1)
Most Helpful

I made this for a Christmas dessert using an alternating pattern of gingernuts & chocolate ripples, I didn't soak the biscuits & founjd that the ripple biscuits softened better than the gingernuts. This is a really nice spin on the ever popular chocolate ripple cake & I will make this again but will soak the gingernuts next time.

**Mandy** January 03, 2008

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