Chocolate Gingernut Ripple Cake
Indulge in the perfect balance of spice and sweetness with this no-bake Chocolate Gingernut Ripple Cake, a decadent twist on a classic treat. Layers of crunchy gingernut biscuits are softened by a luscious whipped cream mixture infused with melted dark chocolate, a hint of warming ground ginger, and fragrant vanilla. Topped with rich dark chocolate shavings and a zesty sprinkle of crystallized ginger, this chilled dessert is as visually stunning as it is delicious. With just 20 minutes of prep and no need for an oven, this effortless recipe is ideal for entertaining or satisfying your chocolate cravings in style. Slice diagonally to reveal a striking ripple effect that’s sure to impress!
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Ingredients
- 250 grams gingernut biscuits
- 200 grams dark chocolate
- 500 ml heavy cream (whipping cream)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground ginger
- 20 grams dark chocolate shavings (for garnish)
- 2 tablespoons crystallized ginger (optional, for garnish)
Directions
Step 1
Start by melting the dark chocolate. Break the chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted, then set aside to cool slightly.
Step 2
In a large mixing bowl, pour the heavy cream. Add the powdered sugar, vanilla extract, and ground ginger.
Step 3
Using an electric mixer or hand whisk, whip the cream mixture until soft peaks form. Be careful not to over-whip the cream.
Step 4
Gently fold the melted chocolate into the whipped cream until fully incorporated. The result should be a smooth and creamy chocolate mixture.
Step 5
Prepare a serving platter or a rectangular dish. Spread a thin layer of the chocolate cream on the base to help hold the biscuits in place.
Step 6
Take one gingernut biscuit and spread a layer of the chocolate cream on one side. Stand the biscuit upright on the platter with the chocolate-coated side facing out. Repeat this process, 'gluing' biscuits together with the chocolate cream to form a log shape.
Step 7
Once all the biscuits are in place, use the remaining chocolate cream to cover the entire log generously. Smooth the surface with a spatula for a neat finish.
Step 8
Cover the cake loosely with plastic wrap and refrigerate for at least 4-6 hours or overnight. This allows the biscuits to soften and meld with the cream.
Step 9
Just before serving, garnish the cake with dark chocolate shavings and, if desired, sprinkle finely chopped crystallized ginger on top for a zesty touch.
Step 10
Slice the cake diagonally to showcase the beautiful ripple pattern. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (980.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4008.4 |
| Total Fat 273.6g | 0% |
| Saturated Fat 163.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 580.8mg | 0% |
| Sodium 1205.8mg | 0% |
| Total Carbohydrate 345.3g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 223.0g | |
| Protein 36.7g | 0% |
| Vitamin D 233.3IU | 0% |
| Calcium 520.0mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 2034.2mg | 0% |
Source of Calories