A few years back we were invited to a friend’s place for a pot luck dinner. I decided to make an apple crumble – a dessert I had nearly every single week when I was growing up, my go-to in the frozen dessert aisle, my all-time favourite comfort food. A dish I have never actually gotten the hang of making myself.
I spent a whole afternoon peeling, coring and cooking apples, then painstakingly rubbing frozen butter into the flour to make the crumble. This dish had failed many times in the past for me, but I was armed with a new recipe and a strong sense of confidence in not only myself but also the politeness of my friends.
Once we arrived I placed the crumble in my friend’s oven to gently warm, feeling like a domestic goddess and proud to share my British heritage with my non-British friends.
Then my friend Sara showed up.
With the most impressive looking cake in the world.
As I dipped my spoon into my crumble and placed a piece in my mouth I realised with horror that my crumble was not right. In fact, it was pretty terrible. And it was too late to rip the bowls out of my friends hands. They say the definition of crazy is doing the same thing over and over and expecting a different result – at this point I realised just how crazy I had become.
After everyone told Sara how amazing her cake was and how nice it was that I had contributed something, Sara waved a hand and said “Oh please, it’s just a chocolate ripple cake. It’s the easiest thing in the world to make”.
And so it is. This is now my go to dessert whenever we’re entertaining – partly because it is wonderful, and partly because I am too scared to attempt apple crumble ever again.
The basic method is to whip up some cream, sandwich it up with some biscuits, and add some form of raspberry along the way. You then leave the cake for six hours in the refrigerator to set. During this time the cream will soften the biscuits, turning the whole thing into a cake.
The recipe below calls for raspberry jam, fresh raspberries, Chambord (raspberry liqueur), raspberry chocolate and frozen raspberries. I always use fresh raspberries as decoration because I just don’t feel like it’s a proper chocolate ripple cake without them, but the other raspberry elements are optional. If I don’t already have them on hand I just leave them out. The cake is still a crowd pleaser without them.
This is such an easy and yummy cake, I really encourage you to give it a go.
Super Simple Chocolate Ripple Cake
(See Note 1 regarding ingredient quantities.)
1 packet chocolate ripple biscuits
600 ml cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
3 tablespoons of raspberry jam
10 fresh raspberries
3 tablespoons of Chambord, or other raspberry liqueur
- Two squares of Lindt Excellence Raspberry Intense chocolate, grated (see Note 2)
1 1/2 cups frozen raspberries
2 tablespoons caster sugar
1 1/2 tablespoons water
Splash of Chambord or other raspberry liqueur (optional)
Whip cream, sugar and vanilla extract together until thick.
Spread a bit of cream onto the serving platter. This is to help the cake stick to the plate.
Spread the raspberry jam on one side of each biscuit.
- Sandwich two biscuits with some cream and stand them up together on the platter. Repeat with the remaining biscuits, forming a log (see Note 3).
Drizzle over the Chambord.
- Use the remaining cream to completely cover the biscuits, and use a cake spatula or scraper to smooth the top and sides.
- Decorate the cake with the fresh raspberries and the chocolate.
Leave in the fridge to set for a minimum of six hours.
Put the raspberries, sugar and water into a saucepan and cook gently over low heat.
Once the raspberries start to soften, bring to the boil over medium-high heat. Break down the raspberries by mashing with a spoon or a fork.
Add the Chambord, if using.
Once boiled, reduce the heat simmer until the liquid reduces to the desired consistency. For me this takes about two minutes.
Taste and add more sugar if required.
- Cut the cake on a diagonal, and serve chilled with the raspberry sauce.
- This is a very flexible recipe that doesn’t require baking, so don’t worry about getting the quantities exact. How much you actually use will depend on the size of your serving platter and how generous you are with the cream. These quantities generally leave me with extra cream, which I eat with any leftover biscuits or raspberries.
- You can substitute the raspberry dark chocolate with plain dark chocolate. In the past I have also used a crumbled up mini Flake bar and also broken up bits of leftover chocolate ripple biscuits – be creative with whatever you have on hand.
- You can make this cake in a round shape, as I have done in the smaller picture above. If you would like to try this then lay the biscuits flat rather than standing them up as it’ll be easier to get a circle shape.