The humble Chocolate Ripple Cake

Another amazing Aussie childhood fav 🤩 The humble Chocolate Ripple Cake, made double choc mocha 😉⁠
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INGREDIENTS⁠
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🍪 160g vegan Chocolate Ripple biscuits ⁠
🍪 1 cup vegan whipping cream (or Natural COYO coconut yoghurt for a healthier option – note this is the only coconut yoghurt that whips)⁠
🍪 1 x jar ‘The Vegan Dairy’ Dutch Chocolate Crème⁠
🍪 1 tbsp cocoa powder⁠
🍪 1 tbsp maple syrup (or any liquid sweetener)⁠
🍪 pinch of salt⁠
🍪 ½ cup strong black coffee (decaf if giving to kiddies!! 🤪)⁠
🍪 To Decorate: chopped/shaved vegan dark chocolate⁠
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METHOD⁠
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In a large bowl beat the cream / COYO with electric beaters or whisk until thick. Add the Dutch Chocolate Crème and beat again to incorporate. Add the cocoa powder, maple syrup and salt, beating once again to combine. Have the coffee seperate in a small bowl⁠
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Make sure you build this cake onto the dish you wish to serve it on as you will not be able to move it later 😇⁠
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To start building your log take one of the biscuits, briefly submerge it in the coffee, then dollop a heaped spoon of chocolate cream onto one side of the biscuit. Dip a second biscuit into the coffee and place this on the other side of your cream dollop (as if making a cookie sandwich). Stand these two cookies, with cream in between, on their side on your serving plate. Get a third cookie, dip in the coffee, add a dollop of cream onto one side, and place against the cookie sandwich already created. Repeat this with all your biscuits to create a ‘log’ of biscuit, cream, biscuit, cream, etc⁠
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Ensure that you save some cream to coat the finished log with. Once you have used all your biscuits and created the inside of the cake, use the remaining cream to gently coat the biscuit log on all sides. This is easiest using a flat spatula⁠
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Refrigerate for at least 30 minutes before serving, or you can make this in advance and refrigerate overnight. When ready to serve remove from the fridge and sprinkle with chopped / shaved chocolate⁠
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Make sure you cut slices on a diagonal to get that oh-so-sentimental ‘ripple cake’ look 🤤🥰⁠
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Recipe by @honeybunchofoniontops