Black Forest Chocolate Ripple Cake
We do love the Traditional Old School Ripple Cake here at Stay at Home Mum. Mainly because of its ‘Can’t be Assed’ attitude. Chocolate biscuits + Cream = Cake? Sounds like a winning combo to us. Sure, there is the standard Chocolate Ripple Cake recipe – and that’s good, we like it. But if you want to up your game and make something a tad schmancier – than why not try this Black Forest Chocolate Ripple Cake version. Even richer and easier!
Remember that this cake is best made the day before you plan to eat it – this makes the flavour just engulf the biscuits and the cream – delish!
Method
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Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar
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Bring to the boil over medium heat and cook until it starts to thicken
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Blitz with a stick blender and chill in the fridge
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Whip the cream and vanilla
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Place a strip of cream across the base of a platter
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Smear one cookie with cream, place another one on top, add a smear of coulis and another dollop of cream then stand the cookies on its side and repeat the process until your platter is full.
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Add some coulis to the remaining the cream and fold through so it creates a ripple effect then smear over the outside of the cake.
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Top with fresh cherries, some coulis and flake and refrigerated for about 6 hours.
