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    You are in: Home / Recipes / Chocolate Ripple Coffee Cake Recipe
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    Chocolate Ripple Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    kay cameron's Note:

    Delicious and easy dessert to make that's guaranteed to please everyone.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (250 g) packet chocolate ripple biscuits
    • 600 ml cream, whipped till stiff with
    • 1 dash vanilla
    • 2 cups cooled extra strong black coffee (you can add a dash of Brandy to this if you want)
    • flake chocolate bar, crumbled

    Directions:

    1. 1
      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.
    2. 2
      Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
    3. 3
      Dunk a biscuit in the coffee and then let excess coffee run of it.
    4. 4
      Place the biscuit side up and stand it in the cream dab you put on the plate.
    5. 5
      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.
    6. 6
      Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
    7. 7
      Now cover the whole cake in the left over cream.
    8. 8
      All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
    9. 9
      Place cake in fridge for at least 4 or 5 hours.
    10. 10
      Just before serving place crumbled flake on the top.
    11. 11
      You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
    12. 12
      It will still turn out fine.

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    Ratings & Reviews:

    • on May 01, 2009

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Ripple Coffee Cake

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 224.0
     
    Calories from Fat 212
    95%
    Total Fat 23.6 g
    36%
    Saturated Fat 14.7 g
    73%
    Cholesterol 84.9 mg
    28%
    Sodium 27.2 mg
    1%
    Total Carbohydrate 2.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    chocolate ripple biscuits

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