Choc Ripple Cake Recipes

CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
• In a medium bowl sift together flour, baking powder, and salt. Set aside.
• Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
• Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
• Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.

CHOCOLATE RIPPLE CAKE

Steps:

• Whip cream and Baileys (or other flavouring) until peaks form.
• Smear cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge to eventually form a long log.
• Cover the log with remaining cream and sprinkle with walnuts or your topping of choice.
• Let stand overnight in the fridge (or at least for 6 hours).
• Slice diagonally to serve.

BRANDY CHOCOLATE RIPPLE CAKE

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.
• Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.
• Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.
• Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.

CHOC RIPPLE CAKE

Steps:

• Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
• Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
• Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
• Before serving, decorate with crushed pepermint crisp.
• When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.