Chocolate Ripple Coffee Cake

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 (250 g) packet chocolate ripple biscuits
• 600 ml cream, whipped till stiff with
• 1 dash vanilla
• 2 cups cooled extra strong black coffee (you can add a dash of brandy to this if you want)
• flake chocolate bar, crumbled

Recipe

• 1 you can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• 2 get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• 3 dunk a biscuit in the coffee and then let excess coffee run of it.
• 4 place the biscuit side up and stand it in the cream dab you put on the plate.
• 5 dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• 6 continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• 7 now cover the whole cake in the left over cream.
• 8 all of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• 9 place cake in fridge for at least 4 or 5 hours.
• 10 just before serving place crumbled flake on the top.
• 11 you don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• 12 it will still turn out fine.