We do love the Traditional Old School Ripple Cake here at Stay at Home Mum. Mainly because of its ‘Can’t be Assed’ attitude. Chocolate biscuits + Cream = Cake?
Sounds like a winning combo to us. Sure, there is the standard Chocolate Ripple Cake recipe – and that’s good, we like it. But if you want to up your game and make something a tad schmancier – than why not try this Black Forest Chocolate Ripple Cake version.
Even richer and easier!
Remember that this cake is best made the day before you plan to eat it – this makes the flavour just engulf the biscuits and the cream – delish!
Black Forest Chocolate Ripple Cake
A no-bake cake layered with chocolate ripple biscuits, cream, and cherries.
6
servings30
minutes3
hours400
kcal3
hours30
minutesKeep the screen of your device on
Ingredients
1 packet Chocolate Ripple Biscuits
200 ml Fresh cream
1/2 tsp Vanilla Extract
1 Flake Chocolate Bar or Grated Chocolate
- For The Morello Cherry Coulis
335 grams Morello Cherries (or half a bottle)
1 tsp Cornflour
1 tbsp Caster Sugar
Directions
- Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar
- Bring to the boil over medium heat and cook until it starts to thicken
- Blitz with a stick blender and chill in the fridge
- Whip the cream and vanilla
- Place a strip of cream across the base of a platter
- Smear one cookie with cream, place another one on top, add a smear of coulis and another dollop of cream then stand the cookies on its side and repeat the process until your platter is full.
- Add some coulis to the remaining the cream and fold through so it creates a ripple effect then smear over the outside of the cake.
- Top with fresh cherries, some coulis and flake and refrigerated for about 6 hours.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…