Chocolate Ripple Fridge Cake

dessert · ⏱ 240 min · 8 portions · 58.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/450/chocolate-ripple-fridge-cake/