I want you to take a moment, and step inside my brain. It’s warm inside, brightly coloured with lots of noises and thoughts. It never sleeps. It’s always thinking. Being inspired. And more thinking. I used to write crazy stories as a primary school kid that my teacher loved so much he’d make me read them to the class each week. My mind never rests, which I think is part of the reason for the pregnancy insomnia that just won’t quit right now. My brain gets excited, ‘You’re awake! Let’s do stuff! Think of stuff! Make stuff!’
Don’t call the people in the white coats. Please.
This week I’ve been day-dreaming about the party I’m having later this month, thinking of the stuff I can make {and eat}. And I then I thought back to all the successful things I’ve made in the past and I thought about the chocolate ripple cake… and then I thought ‘how could I make that cooler?’
And then I came up with this. Little cakes that use up only two ingredients and take only 2 minutes to make. And about the same to eat.
Ingredients
Chocolate ripple biscuits {this is what they look like, they’re a plain, dry chocolate biscuit – am thinking there must be an array of alternatives around the world. Experiment!}
Cream, for whipping
Method
♥ Whip the cream until nice and thick. You might like to add icing {confectioners} sugar, or vanilla, or some sort of alcohol for flavour. It’s up to you. I added a little vanilla and some food colouring to some cakes, and others I left plain.
♥ Open the packet of biscuits and grab 4 out {you’ll need 4 biscuits per little cake}. Place some cream in between each layer. Now, if you’re patient and want to wait – you can put them in the fridge at this stage and let them make love to each other {i.e. get a bit stodgy and soaked up} or you can go straight to covering the outside in cream. I’m not patient so I went straight ahead and covered them.
♥ They’re best if you let them set, completely covered, in the fridge for a while. The biscuits get softer and more cake-like.
Look at those layers. See how deliciously beautiful it is? It tastes gooooood.
That is pure genius!
So… anyone know if we have something like these chocolate ripple biscuits anywhere in the US?
The only biscuit I know that we both have is an Oreo. So it would be similar in taste to an Oreo {without the cream centre obviously} but perhaps even a bit more dry.
I’d just check the cookie/biscuit aisle for a nice, plain chocolate cookie/biscuit and experiment. It’s sure to be a delicious experiment. 😛
yes! Nabisco makes “Famous Chocolate Wafers” … amazing for this — known as Icebox cake when made with coolwip 🙂
And they should be crunchy, Lynn? It looks cakey. I’m confused. :/
The biscuits are hard to start with, but when left to soak up the cream they become like cake. 🙂
Ahhhhh! I see. You’re so smart! 🙂
Umm.. I’ve seen in the cookie aisle the chocolate breakfast biscuits
from belVita other than that I guess the closest thing would be like a
brownie or maybe just a plain chocolate cookie???.. =)
Nabisco sells “Nabisco Famous Chocolate Wafers” that are sold in *some* Walmart stores (and possibly other grocery stores) that are actually for this type of dessert. 🙂 In America, it’s actually called an Icebox Cake.
I guess biscuits are cookies? OK, at Walmart, I found these little round chocolate brownies that look suited to this recipe. Cut them in half, lengthwise and layer. mmm
I lived in Canada for just over 8 years and never found a biscut that worked as well as the chocolate ripple biscut…….and trust me……I tried a few. 🙂
I am so doing this for Moo’s party.
I so wish I was there to help you eat them. I mean make them. 😛
Sawrie! How the hell are you – I keep meaing to DM you to check in and then life gets in the way.
Ooh, you could do them with ginger snaps (are they just a British thing?) and a bit of lemon in the cream. Yummy. If I wasn’t stuck in bed with a broken ankle I’d be rushing down to the shop to buy some and experiment.
oh YUM!
Wow, the chocolate ripple is reinvented…again. Brilliant…if only I were not gluten free. Love it!
Donna, we have done this with plain GF biscuits too. Try the Ginger Nut or the Coconut Cookie.
hmmm food for thought! Thanks!
So easy. I use to make something similar with Golliwog biscuits dipped in Tia Maria and coated in whipped cream, then lay them on the edge and make it into a log. You then cut it diagonally so you’d get a mix of layers.
I’m going to try them with coconut cream. Thanks for the inspiration!
Amanda, I had a boss who used Gingernuts and would bring it along to staff meetings. Love a boss who does that!
I love Gingernuts…so many possibilities!
OH, they are CRIMINAL. Criminally genuis.
I find that the cream can discolour a bit when you make in advance but you need to make it in advance so the biscuits are soft enough to slice through. So I do the layers between the biscuits in the stack and some on top, put then in the fridge and keep some whipped cream aside and put a fresh thin layer of the cream closer to serving.
I do the same Cath – especially too if i’m adding a little cocoa to the cream inbetween the biscuits, a fresh coat of cream over the top the next day makes it look lovely before serving 🙂
Good tip. I do that when I do the big cake. 🙂
So many varieties – I’ve made these with coffee mixed in with the cream to make a mocha cake (you can brush Tia Maria or Baileys onto the biscuits too), finely chopped morello cherries and a little cocoa to make a black forest cake (with a cherry syrup and kirsch brushed on the biscuits). You can make these with ginger nut biscuits, butternut snaps…..you are only limited by your imagination! 🙂
What a great idea! Love your brain! Haha
What a great idea! Thanks for sharing!
What a brilliant and quick idea! I have been trying to think of new ideas for Miss 8’s birthday party. They look gorgeous, a bit like something you would find at a high tea (not that I have been to any). The girls will love them. Thanks for sharing.
The ol choc ripple cake, every Mum’s easy peasy recipe. Back in the 80s we used to grate peppermint crisp over the top to make it fancy. Or, if you make the cream coloured and lie them all in up in a line that with a curve or two you can make an easy peasy caterpillar cake. Or, if you lie then flat over the bottom of plate in a few layers – coming to a low ‘hill’, then cover the lot with an enormous about of berries you have a yummy summer dessert….I think I have done a few too many choc ripple cakey things!
Wonder if I could use coconut cream and icing sugar instead, will give that a go and then they’ll be dairy free.
Can you whip coconut cream? If so, I think that would be a winner. 🙂
Wel I did it recently with dairy free marg, a little coconut cream and icing sugar. Makes it a 4 ingredient cake but still only 2 mins!!
If you leave coconut milk in the fridge overnight, turn it upside down and drain the coconut mik you are left with coconut cream which u can whip
oh yum my mum used to make chocolate ripple cake all the time, with crushed up Peppermint Crisps on the outside HmmmmMMMMMM
If you add a little instant coffee & vanilla to the cream and sandwich it between the biscuits forming a log then cover with more cream and crumble a flake over the top! Too yummy – been making my mocha ripple log for my dad & friends for years! Sometimes to be healthy – you gotta cut it diagonally to get that ripple effect – I add a strawberry to the side
this is such a clever take I am totally going to do this the next time I have people over for dinner
I have forgotten all about that little wonder! thanks x
I was showing this to my workmates today and one of them suggested to use ginger nut biccies..she’s been using them to make this for ages apparently as well as combining a whole packet and putting them together like a log cake..definitely going to try it.
Oh my gosh that is so simple it’s crazy. What a great back up plan to have in the cupboard ready to go at a moments notice. And oh the possibilities of the different flavours you could add to the cream to make them different every time. Genius!
Love these! I was fed up with baking last year and made this for my little girls Birthday cake: http://www.bestrecipes.com.au/recipe/no-bake-bliss-cake-L15173.html I could have has these as little cupcakes to go with it!!