Brandy Chocolate Ripple Cake recipe

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Ingredients

1 cup heavy whipping cream
11 ounces chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
½ cup brandy

Nutrition Info

315 calories
carbohydrate: 29.1 g
cholesterol: 41.5 mg
fat: 16.5 g
fiber: 1.3 g
protein: 3.2 g
saturatedFat: 8.5 g
servingSize: -
sodium: 237.5 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form.

  2. Dip a wafer cookie quickly into the brandy and place on a serving plate. Repeat and lay soaked cookies next to each other to create a cake-sized base layer.

  3. Top the cookie layer with a layer of whipped cream. Alternate layering cookies and cream until all the cookies are used. Cover the top and sides with remaining cream and smooth the top.

  4. Refrigerate for a few hours or, better, 8 hours to overnight. The cookies will soften and the cream firms up, making the cake easy to slice.

Recipe Yield

8 servings

Recipe Note

Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate wafers. No baking required, and it includes a generous serving of brandy.

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