Chocolate Ripple Cake

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whip the cream with the icing sugar and vanilla to firm peaks, so it holds its shape.

   Mark done

2. Spread a dab of cream on a long serving plate to hold the log in place.

   Mark done

3. Spread a heaped teaspoon of cream on each biscuit and stack them on their sides, biscuit on cream on biscuit, into a long log of about 25 cm, using about 30 biscuits.

   Mark done

4. Cover the whole log with the remaining cream, smoothing it with a palette knife and swirling the top.

   Mark done

5. Sprinkle with the grated chocolate, cover loosely and refrigerate overnight.

   Mark done

6. Cut into slices at an angle across the log so that each has stripes.

   Mark done

Chef’s Tips

• Whip the cream firm. Soft cream does not hold the log together, and it slides.
• Leave it overnight. Less than 8 hours, and the biscuits are still crisp.
• Cut on the diagonal for the classic striped slice.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Fresh raspberries
• Strawberries
• Hot coffee

Storage & Reheating

Keep covered in the fridge up to 3 days. It softens further each day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.