Chocolate Ripple Coffee Cake

Recipe by kay cameron
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • 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.
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