The Chocolate Ripple Cake is an Australian institution, and this recipe is a loving riff on the original. My tweaks have brought it down to the ‘bare-minimum’ level of dessert difficulty, and the chance of a mouthful of rogue still-crisp biscuit has gone from 1% (I have seen it happen, but we don’t speak of it) to negative one billion. Dysphagia wins the House Cup! This recipe can of course be doubled, tripled or quadrupled for parties. Whether or not anyone else is invited is up to you.
My sister, Bec, requests a Chocolate Ripple Cake every year for her birthday. Try it once, and you’ll see why – it tastes outrageously good. I once convinced my friend Shannon that I had practically exhausted myself making one for her birthday when we were at high school. Oh, the effort that I had put in, making those tiny little individual chocolate cakes! It was one of my better performances. Shan was unimpressed with my dramatic flair once she saw the empty packet of Choc Ripple biscuits.
For folk overseas who can’t get Choc Ripples, you’re looking for a very crunchy, unfilled biscuit. Words like ‘snap’ and ‘crisp’ should spring to mind. The chocolate part’s not absolutely necessary; I’ve made this many a time with biscuits like Butternut Snaps and it’s heavenly. A quick search has brought up Fox’s Butter Crinkle Crunch and Ginger Crinkle Crunch in the UK – they have a similar carbohydrate, fat and protein ratio to the old Choc Ripple, so give it a whirl.
[[ recipeID=recipe-9l82nb6qc, title=Chocolate Ripple Whip ]]
