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Food I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did)

20:25  15 april  2022
20:25  15 april  2022 Source:   tasteofhome.com

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This chocolate ripple cake is everything: easy, fast, delicious and no baking required. It's a classic dessert in Australia for a reason! The recipe is traditionally made with Arnott's Chocolate Ripple Biscuits, but you can substitute any other small chocolate cookie or ginger snap and still have a winner.

This icebox dessert is made by layering the cookies and freshly whipped cream into a log, then letting it sit overnight in the fridge. As it chills, the cookies absorb the whip and become spongy and cake-like. And my personal favorite part is slicing into the cake to reveal the surprise zebra print of chocolate and vanilla stripes. All of that, and it never even has to hit the oven!

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How to Make a Chocolate Ripple Cake

Ingredients

  I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) © Jamie Thrower for Taste of Home
  • 18 chocolate cookies—you can use homemade or storebought—these Tate's Bake Shop Double Chocolate Chip Cookies are a great option
  • 2 cups heavy whipping cream
  • 1-1/2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: raspberries and chocolate shavings

Directions

Step 1: Make whipped cream

  I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) © Jamie Thrower for Taste of Home

Using a stand mixer, hand mixer or a whisk and a strong arm, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip, take them just a step further until a firm peak forms. You want them to be just sturdy enough to fill the cake, but not overwhipped and grainy.

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Step 2: Assemble cookies

  I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) © Jamie Thrower for Taste of Home

Chose a platter that is long enough for the cake and will fit in your fridge.


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Spread a thin layer of whipped cream on the base of your platter, which will hold the cookies down as you're building your cake.

Take a cookie and spread a spoon of whipped cream on one side. Add another cookie, then another layer of whipped cream. Continue until you have a stack of six cookies. Place the stack on the plate perpendicularly, so that the edges of the cookies—and not the fronts/backs of the cookies—face the short end of the log.

Continue this with two more stacks of cookies, placing each stack behind the prior one.

Step 3: Cover with whipped cream

  I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) © Jamie Thrower for Taste of Home

Use an offset spatula to spread the whipped cream over the entire log, forming a smooth layer that covers the cookies fully.

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Step 4: Chill overnight

Carefully place your cake into the fridge to chill overnight, or at least 8 hours. This will give it enough time to let the cookies soften.

Step 5: Garnish

To decorate, top with chocolate shavings by running a vegetable peeler firmly over the side of a chocolate bar. Add raspberries for a great pop of color. You can also top with a sprinkle of cocoa powder, crushed Oreos or a different kind of fruit.

Here's What I Thought

  I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) © Jamie Thrower for Taste of Home

I was pleasantly surprised by this simple cake! For having such a short ingredient list, it ends up being quite a fun and delicious dessert. Not only do I love a good visual reveal in a cake, I also love how the cookies soften and become like thin layers of chocolate sponge cake.

The most important thing with this cake is not to rush the resting part. Let the cookies take the time they need to absorb enough whipped cream to get that perfect cakey texture.

You can also get creative with the flavors of this cake. Use gingersnaps for a zingy ginger cake or add a dash of mint extract instead of vanilla for a mint-chocolate cake. It would be delightful with a spoonful of espresso powder, too.

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However you dress up your chocolate ripple cake, it's bound to be delicious. And it'll make its way to your table again and again!

The post I Made a Chocolate Ripple Cake from Scratch (and I’m So Glad I Did) appeared first on Taste of Home.

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