Arnott’s are trying a new angle on getting us consumers to go out and buy their product. A quick and easy recipe using the oldie-but-goodie Choc Ripple biscuit is being flashed up on television, planting delicious and crumbly chocolate seeds into our subconscious minds. Nice one guys. It worked. With me, anyway.

I’ve given it a go, with a slight twist. To see my latest version of this cake just click here.

espresso choc ripple cake

• 1 x 250 g pack Arnott’s Choc Ripple
• 100 ml fresh espresso, cooled (please don’t use instant, it really ought to be made illegal)
• 300 ml cream
• 2 tbsp caster sugar
• chocolate shavings of choice

It’s beyond easy

Whip the cream, sugar and a dash of cooled espresso until soft peaks form.

Don’t go overboard with the espresso here. Too much and your cream will go pear-shaped. Set aside.

Brush each biscuit with espresso.

Put a generous amount of cream on each biscuit and sandwich together in piles of four.

Lay side by side and then cover the entire thing with the remaining cream to form a log.

Refrigerate overnight.

In the picture below you may notice a glass of red wine. This does not go into the cake. This kept me motivated!

If there happen to be any spare biscuits and cream and a chocolate bar you’ve just discovered at the back of the pantry you can whip up a little cooks treat, such as the one below. You do have to wait overnight for the cake so you may as well treat yourself for all this effort.

Try another variation such as brushing the biscuits with Amaretto or coffee liqueur!