Australian Chocolate Ripple Cake Recipe
The Australian Chocolate Ripple Cake Recipe is a delightful dessert that is loved by many. This recipe has gained popularity due to its simplicity and delicious flavors.
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Servings: 8 Servings
Calories: 503 kcal
Equipment
- Mixing bowl: Used to combine ingredients for the cake.
- Electric mixer: Used to beat the cream and sugar until stiff peaks form.
- Spatula: Used to fold the chocolate mixture into the whipped cream.
- Serving platter: Used to assemble and present the chocolate ripple cake.
- Plastic wrap: Used to cover the cake while it chills in the refrigerator.
- Offset spatula: Used to spread the whipped cream mixture onto the cookies.
- Knife: Used to slice and serve the chocolate ripple cake.
Ingredients
- 4 cups whipped cream
- 32 biscuits chocolate ripple
- 4 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 3 tbsp sugar powdered
- 1/2 cup cherries for decoration
Instructions
In a mixing bowl, combine 4 cups of whipped cream, 3 tbsp of powdered sugar, and 2 teaspoons of vanilla extract. Use a spatula to gently fold the ingredients together until well combined.
- a. Make sure to fold the ingredients gently to maintain the fluffy texture of the cream.
- b. The powdered sugar adds sweetness and helps stabilize the whipped cream.
- c. The vanilla extract adds a delightful flavor to the cream.
Take a serving dish or a rectangular baking dish and spread a thin layer of the whipped cream mixture on the bottom.
- a. Use a spoon or spatula to evenly spread the cream across the dish.
- b. The thin layer of cream will serve as the base for the cake.
Take 8 chocolate ripple biscuits and place them side by side on top of the cream layer.
- a. Arrange the biscuits neatly in a single layer.
- b. The chocolate ripple biscuits add a crunchy and chocolaty element to the cake.
Spoon a layer of whipped cream mixture on top of the biscuits, covering them completely.
- a. Use the back of the spoon to spread the cream evenly, ensuring it covers the biscuits entirely.
- b. This cream layer will help soften the biscuits and create a smooth texture.
Repeat the layering process with the remaining biscuits and whipped cream mixture.
- a. Continue alternating layers of biscuits and cream until all the biscuits are used.
- b. Make sure each biscuit layer is covered with cream.
Sift 4 tablespoons of cocoa powder over the top layer of the cake.
- a. Use a fine-mesh sieve to evenly distribute the cocoa powder.
- b. The cocoa powder adds a rich chocolate flavor to the cake.
Decorate the top of the cake with cherries.
- a. Place cherries on top of the cake as desired.
- b. Cherries add a pop of color and a sweet fruity taste.
Refrigerate the cake for at least 6 hours or overnight to allow the flavors to meld and the biscuits to soften.
- a. Cover the cake with plastic wrap or a lid before refrigerating.
- b. Chilling the cake helps it set and enhances its taste and texture.
Notes
Chill the mixing bowl and beaters in the refrigerator before whipping the cream to help it stiffen more quickly.
Break the cookies into various sizes for added texture and visual appeal in the cake.
Layer the cookies and cream mixture in a slightly diagonal pattern to create a ripple effect.
Use a metal spatula to spread the cream evenly and smoothly over the cookies.
Garnish the cake with chocolate shavings or cocoa powder for an extra touch of elegance.
Chill the cake for at least 4 hours, or overnight, to allow the cookies to soften and the flavors to meld together.
Nutrition
Calories: 503kcal | Carbohydrates: 64g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 1020mg | Potassium: 345mg | Fiber: 3g | Sugar: 12g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg
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