Chocolate & Gingernut Ripple Cake

Recipe by westivan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 cake log
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup milo
  • 12
    cup liqueur (optional) or 1/2 cup milk (optional)
  • 300
    ml thickened cream
  • 250
    g gingernut biscuits
  • dark chocolate, grated, to serve
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DIRECTIONS

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