I wouldn’t even attempt to guess how many baked recipes I’ve tried in the last two years of blogging but it would most probably be a couple of hundred. Sponge cake on the other hand, is a recipe that hasn’t featured much. I think the only one actually to be created in my kitchen was this passionfruit sponge.
Sponge has always scared me a little with disaster stories coming from everywhere the idea of making something so destined for failure has never really appealed to me. I feel the same way about sponge rolls. It would really annoy me to go to all the trouble of making a big slab of sponge only to have it break into a million pieces when I try to roll it up.
It’s the reason I’ve never attempted a yule log but now I won’t ever have to. I know that to many Aussie readers this isn’t a new idea. A chocolate ripple cake has featured at many an Aussie celebration over the years but I was only introduced to the recipe a few weeks ago by a friend of my mum’s. I combined the idea of a yule log with the simplicity of a chocolate ripple cake to create a chocolate ripple log.
According to mum it was was ‘absolutely delicious’ and something I must try. After devouring my serving the night before last I have to say I totally agree.
Dunking the biscuits in sherry before sticking them together makes them soften into a moussey, sponge like consistency that almost melts in your mouth the second it touches your tongue.
Whipping a little cocoa into the cream mimics a rich chocolate mousse making it oh-so-light but so very rich I didn’t go back for seconds.
There’s zero baking involved and the whole thing takes about 15 minutes to put together. It’s just like the festive favourite yule log but with about 10% of the effort and 100% of the deliciousness.
If you’re not into using alcohol or you want it to be child friendly you could possibly use apple juice in place of the sherry and add a little brandy essence to it or make it with a very weak coffee.
The only thing you have to remember is to make it a day in advance so that the biscuits have time to soak up all the liquid and soften into cake-like goodness. Doesn’t it look gooey and mouth-watering? Run a fork through the icing and finish it off with grated chocolate to give it an authentic log-like appearance. Enjoy!
What about you? Have you made a choc ripple cake before?
- 1⅓ packets of Arnott’s Chocolate ripple biscuits
- 1 cup sherry
- 300ml cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 2 tbsp cocoa
- chocolate for grating
- Start a day before you want to serve the log.
- Whip the cream with the vanilla until soft peaks form.
- Dip a biscuit quickly in the sherry and shake off the excess.
- Spread one side of it with whipped cream then dip another biscuit and join them together.
- Lay them on your serving tray standing up and continue until you’ve filled the tray.
- To make a branch, add biscuits perpendicular to the log and add them on a slight angle.
- Add cocoa and icing sugar to the remaining cream and fold/whip it in.
- Coat the log in the chocolate whipped cream.
- Run a fork through the icing to rough it up and make it look like bark and then sprinkle with grated chocolate.
- Refrigerate for at least 24 hours before serving.
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