This cake doesn’t need any cooking. It’s quick and easy to make and has very few ingredients. You need to make it the day before so the biscuits soften. It’s been popular in some parts for at least 30 years and I’m surprised at how many people have never heard of it.
Thanks to the Arnotts website for the recipe and picture – the photos I took of mine didn’t work out.
1 tsp caster sugar
1 tsp vanilla extract or essence
1 x 250g packet Arnott’s Choc Ripple Biscuits
grated chocolate, cocoa powder
raspberries or seasonal berries to decorate
- In a bowl add cream, sugar and a drop of vanilla essence and whip until stiff.
- Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resembles a log.
- Cover the log thickly, and entirely, with the remaining cream. Place in refrigerator for at least 6 hours, or overnight to set.
- Before serving, decorate log with grated chocolate, if desired. To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Garnish with grated chocolate, or sprinkle with cocoa powder, and serve with raspberries, if desired.
- Brush the biscuits with your favourite liqueur, or strong coffee, before sandwiching together.
- Stir in finely grated dark chocolate into the whipped cream before sandwiching together.
- Decorate the cake with chocolate curls.
- Replace vanilla with 1 tsp of espresso or strong coffee. Replace rasperries with sliced banana.
- Replace vanilla with your favourite liqueur such as hazelnut or citrus liqueur.