If there is one recipe we make every year without fail it is the classic Chocolate Ripple Cake. Based on the comments I’m seeing on social media, this is a tradition for many of you too. Mum and I made my first chocolate ripple cake back in 2008 for my 16th birthday. It was a spooky theme so we made the cake in a semi-circle and decorated it to look like a maggot. Thus, this recipe doesn’t just have to be saved for Christmas. It is really an all year round treat.
Despite it being a really simple recipe to put together a lot of people aren’t sure what cookies to use. Back then we made our own cookies and you can use my Dark Chocolate Cookie Recipe to achieve a delicious result. Alternatively, like I did in these photos you can use the Enjoy Life Cookies. The ones used are the Dark Crunchy Cookies with chocolate chips. I was a bit apprehensive about them since they are really crunchy but they soften well. The chocolate chips also add these great creamy chocolate chunks throughout.
For those who haven’t made a chocolate ripple cake before I have a few handy hints. If you are having trouble standing the cookies up you can lay down a layer of cream first. Still not standing properly? Sandwich the first two cookies together. The added surface helps them stand. From then on you just keep adding biscuits. For this cake, I used two boxes of the Enjoy Life Cookies which is around 350g. One batch of my dark chocolate cookies will be enough too. To add the ribbon I just lay it on the cream. I also dusted my serving platter with icing sugar for that fake snow look.
Make sure when slicing you slice diagonally across the cookies this way they won’t just fall apart. It also gives you the cool pattern. For a creative twist, you can use flavoured chocolate cookies too. If you use the black forest cookies from Aldi you get a fruity burst in each bite. When considering how much icing sugar to use in your mixture adjust it to your own tastes. My standard is three tablespoons which isn’t overly sweet but flavours it enough to not just taste like cream.
I always leave my cake in the fridge covered overnight to allow the cookies to fully soften. You also get the cool cracks you can see in the above photos. If you aren’t a fan of the cracks you can always cover the cake a second time. Finally, I like to dust icing sugar on the cake before serving, it softens the cream a little and adds additional sweetness. To cut through the rich cream and dark chocolate flavours you can always serve it with fresh berries or a coulis.
I hope that this little recipe has given you some ideas on how to convert this classic recipe to gluten free. For subscriber perks including that subscriber only cookie recipe sign up to the Aussie Coeliac Newsletter.
Until Next Time;
Ashlee; The Aussie Coeliac.