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Chocolate & Gingernut Ripple Cake

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.

Ready In:
30mins
Yields:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@westivan
Contributor
@westivan
Contributor
"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."
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  1. Mandy
    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.
    Reply
  2. westivan
    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.
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