Chocolate Ripple Coffee Cake

1. 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. 2

   Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.

3. 3

   Dunk a biscuit in the coffee and then let excess coffee run of it.

4. 4

   Place the biscuit side up and stand it in the cream dab you put on the plate.

5. 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. 6

   Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.

7. 7

   Now cover the whole cake in the left over cream.

8. 8

   All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.

9. 9

   Place cake in fridge for at least 4 or 5 hours.

10. 10

    Just before serving place crumbled flake on the top.

11. 11

    You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.

12. 12

    It will still turn out fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.