A quick, easy, delicious, no-bake Christmas dessert recipe. Chocolate ripple log looks super fancy & no one will know it’s made of packet cookies!
Chocolate ripple log
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 a no-bake Christmas chocolate log.
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.
What about you?
Have you made a choc ripple cake or choc ripple log before?
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