Cocoa Ripple Squares Recipes

CARAMEL-DRIZZLED BANOFFEE BAKE

Steps:

• Butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt, and mix until it resembles wet sand. Tip into the base of the tin, then level off and press the mixture down using the back of a spoon to compact it. Put in the fridge while you make the filling.
• Heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana to coat. Set aside.
• To make the creamy filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat using an electric whisk until smooth, about 3-4 mins. Gently fold in the banana mixture.
• Take the base out of the fridge and pour over the filling. Level off the top using the back of a spoon, then drizzle the 100g caramel on top.
• Bake in the oven for 1 hr with a tray placed underneath the tin to catch any drips of butter. Turn the oven off and leave the door ajar, using a spoon or spatula to prop it open. Leave inside until the oven is completely cool. Remove from the oven, then transfer to the fridge to chill overnight.
• When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips, if using. Cut into nine pieces or 16 bite-sized squares to serve.

COCOA RIPPLE CAKE

Steps:

• Heat oven to 350 degrees F. Spray a 10-inch fluted tube pan with no-stick cooking spray.
• Combine sugar and shortening in large bowl; beat at medium speed until fluffy. Add eggs; beat well.
• Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, beating until smooth after each addition. Spoon about 2 cups batter into prepared pan.
• Combine hot chocolate mix and walnuts; sprinkle half of mixture over batter in pan. Repeat layers, ending with batter.
• Bake 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan. Remove to wire rack to cool completely.
• Transfer cake to serving plate. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
• Chocolate Glaze: Cook and stir baking chocolate and shortening in heavy small saucepan over low heat just until melted. Remove from heat; stir in powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, until glaze is smooth and of drizzling consistency. Makes about 1/2 cup.

CHOCOLATE BUTTERSCOTCH RIPPLE SQUARES

Steps:

• Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside.
• Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well.
• Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling.
• Bake in 350 degree oven for 30 - 35 minutes or until set.
• Cool completely, then cut into squares.