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Prep 30 mins
Cook 5 hrs
Delicious and easy dessert to make that's guaranteed to please everyone.
Make and share this Chocolate Ripple Coffee Cake recipe from Food.com.
- 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.
Well, I didn't have the packet of chocolate ripple biscuits readily available here in the USA, so I improvised by using a bag or Oreo cookies, which I carefully separated from the cream filling & used in place of these Australian biscuits (the best I could do)! I then followed the recipe & even used the coffee, too, but then this coffee cake was for a small group of coffee-drinkers who meet once a week in the mobile home park where I live ~ They were my taste-testers for this recipe & by all acounts, the coffee cake was VERY, VERY GOOD! Several even wanted the recipe, so I made some copies! Thanks, much, for sharing! [Tagged, made & reviewed for one of my adopted chefs at the tail end of the current PAC]