Chocolate Ripple Coffee Cake

READY IN: 5hrs 30mins
Recipe by kay cameron

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

Top Review by Sydney Mike

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]

Ingredients Nutrition

  • 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


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

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