‘Choc Ripple Log Cake’ made with Arnott’s Choc Ripple Biscuits is an Australian favourite cake that even children can make themselves if they can whip cream. Today I made a similar Log Cake using leftover Marie Biscuits. Because Marie Biscuits are plain flavoured, I used Cocoa flavoured Cream. Please note that you need to dip Marie Biscuits in Milk before assembling the cake, because Marie Biscuits are very dry and it takes long time to soften.
1 Small Log Cake (4 Servings)
2 tablespoons Cocoa Powder
2-3 tablespoons Caster Sugar
1 cup Thickened Cream
1-2 teaspoon Rum *optional
1/2 pack (125g) Arnott’s Marie Biscuits
3-4 tablespoons Milk
- Combine Cocoa Powder and Caster Sugar in a mixing bowl. Add about 1/4 cup Cream and whisk until well combined. Then add the remaining Cream, and whisk until soft OR firm peaks form. Add Rum if you like it, and mix well.
- Place Milk in a small bowl. Dip Marie Biscuits in the Milk, one at a time, and place on a large plate. *Note: Do not dip for too long.
- Spread some Cocoa Whipped Cream thickly on a plate to make the base. Stand 1 biscuit upright on its edge. Spread some cream on another biscuit, and place next to the first biscuit and sandwich together. Continue layering with cream and biscuits to form a log.
- Spread the remaining Cream over the log to cover completely. Place in the fridge for at least 5-6 hours to allow the biscuits to soften and set.
- Cut the Log Cake diagonally so that you see the stripe pattern.
- *Note: You can decorate the log with shaved Chocolate OR Fruit.