Ingredients for Chocolate Gingernut Ripple Cake
- 1/2 cup Milo powder
- Liqueur
- Thickened Cream
- Gingernut Biscuits
- Dark Chocolate
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How to Make Chocolate Gingernut Ripple Cake
- In a large bowl, beat 1/2 cup Milo powder with 1 cup of heavy cream using an electric mixer until stiff peaks form. (Approximately 3-5 minutes)
- Spread a thin layer of the Milo mixture onto one side of a gingernut biscuit. Top with another biscuit to create a sandwich.
- Repeat step 2 until all biscuits are used, creating a long log shape. You may need around 16-20 gingernuts depending on their size.
- Optional: For extra flavor and moisture, briefly dip each biscuit in 1 tablespoon of milk or your favorite liqueur before spreading with the Milo mixture.
- Using a spatula or flat knife, spread the remaining Milo mixture evenly over the entire log, ensuring it's fully coated.
- Loosely cover the log with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the biscuits to soften and the flavors to meld.
- Before serving, sprinkle the chilled cake generously with 1/4 cup of grated chocolate.
- To reveal the beautiful ripple effect, slice the cake at an angle instead of straight across.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
350g
Carbs
2g
