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Chocolate Ripple Cake

Chocolate Ripple Cake

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Prep Time 15 minutes
setting time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 276 kcal

Ingredients
  

  • 1 packet chocolate ripple cookies
  • 2 cups heavy whipping cream
  • 1 teaspoons vanilla extract
  • 2 tablespoon sugar

Instructions
 

  • Step1: Prepare the whipped cream
    First, whip the cream in a chilled bowl. Add the vanilla extract (and sugar, if using) and whip until stiff peaks form. This ensures that the cream holds its shape and binds the cookies effectively. Avoid over-whips, as this can lead to a grainy texture of the cake.
  • Step2: Assemble the cake
    Spread a very thin layer of whipped cream on your serving plate to decorate the cake. Take two biscuits and place sandwiched with the whipped cream upright in the plate. Repeat the process in order to form a log. Spread the remaining cream evenly on the biscuits so that it would be completely covered.
  • Step3: Chill and Set
    Place the assembled cake in the refrigerator for at least 6 hours, but it is better to let it sit overnight. At this point, the biscuits absorb the moisture from the cream and become soft like a cake.
  • Step4: Decoration and serving
    Just before serving, garnish with grated chocolate, cocoa powder, or any fresh fruit of your choice. Then slice it with a sharp knife by cutting it diagonally to bring out that visually appealing layered appearance.