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Chocolate Ripple Fridge Cake

Silky chocolate and vanilla ripple in every creamy, chilled slice.
Deep cocoa swirls with a hint of orange and espresso magic.
Rich, smooth, and just sweet enough for an instant crowd-pleaser.

dessert ⏱ 240 min 550 kcal / portion 58.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Chocolate Ripple Fridge Cake
v6 · rb0e705f985 20260727Z1751 Chocolate Ripple Cake 🎉 🔪 sift flour, cocoa powder, baking powder, bicarbonate of soda and salt 🌀 ⏱ 2 min beat butter, caster sugar, vegetable oil and golden syrup until light and creamy 🌀 scrape bowl, add egg and beat until combined 🌀 mix in dry ingredients until dough comes together ⏳ ⏱ 2 h wrap and chill the biscuit dough 🔥 preheat oven to 170°C fan 🍽 pinch off dough pieces, roll into balls, flatten and space on trays 🔥 ⏱ 15 min bake until firm and the tops are cracked or rippled ⏳ ⏱ 5 min cool baked biscuits on a wire rack ⏳ combine milk, grand marnier and espresso and set aside 🌀 whisk cream, crème fraîche, icing sugar, vanilla extract and cinnamon until soft peaks form ⏳ transfer cream mixture to a bowl and refrigerate 🍽 pipe or dollop a roughly 30cm-long line of the remaining cream mixture down the centre of a long cake plate brush 20 biscuits with the milk mixture to moisten both sides 🍽 spread cream on biscuits and sandwich to form a long log cake ⏳ ⏱ 6 h spread remaining cream mixture over the log cake; cover loosely and refrigerate or overnight 🔪 ⏱ 10-15 min macerate strawberries with caster sugar, finely shaved orange zest and grand marnier 🍽 spread the reserved cream over the top and sides of the log 🍽 tumble about half the strawberries along the top of the cake and drizzle any syrup around the plate 🔪 finish with julienned orange zest strips on top 🔪 slice the cake on the diagonal for clean stripes using a warmed knife 89.6 ml grand marnier 1 piece egg 2 pieces orange zest 225 g plain flour 50 g cocoa powder ¾ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp salt 100 g unsalted butter 250 g caster sugar 50 ml vegetable oil 50 g golden syrup 3 tbsp milk 30 ml espresso 650 ml double cream 325 g crème fraîche 50 g icing sugar 1½ tsp vanilla extract 1½ tsp ground cinnamon 600 g strawberry 1 tbsp orange zest unsalted butter, caster sugar, vegetable oil, golden syrup 60 ml milk, espresso 30 ml reserved cream positioning cream line strawberry, orange zest assembled log orange zest
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Preparation steps

  1. sift flour, cocoa powder, baking powder, bicarbonate of soda and salt
  2. beat butter, caster sugar, vegetable oil and golden syrup for 2 minutes until light and creamy
  3. scrape bowl, add egg and beat until combined
  4. mix in dry ingredients until dough comes together
  5. wrap and chill the biscuit dough for at least 2 hours
  6. preheat oven to 170°C fan
  7. pinch off dough pieces, roll into balls, flatten and space on trays
  8. bake 15 minutes until firm and the tops are cracked or rippled
  9. cool baked biscuits for 5 minutes on a wire rack
  10. combine milk, grand marnier and espresso and set aside
  11. whisk cream, crème fraîche, icing sugar, vanilla extract and cinnamon until soft peaks form
  12. transfer cream mixture to a bowl and refrigerate
  13. pipe or dollop a roughly 30cm-long line of the remaining cream mixture down the centre of a long cake plate
  14. brush 20 biscuits with the milk mixture to moisten both sides
  15. spread cream on biscuits and sandwich to form a long log cake
  16. spread remaining cream mixture over the log cake; cover loosely and refrigerate for at least 6 hours or overnight
  17. macerate strawberries with caster sugar, finely shaved orange zest and grand marnier for 10–15 minutes
  18. spread the reserved cream over the top and sides of the log
  19. tumble about half the strawberries along the top of the cake and drizzle any syrup around the plate
  20. finish with julienned orange zest strips on top
  21. slice the cake on the diagonal for clean stripes using a warmed knife

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