Classic Choc Ripple Cake Log

Start by pouring the thickened cream into a large bowl and adding the sifted icing sugar and vanilla extract. It’s important to sift the icing sugar to prevent any lumps. Using an electric mixer, whip the cream until it forms soft peaks. Be careful not to over-whip it - you want a silky smooth texture, not butter!

Take a chocolate ripple biscuit, spread a generous layer of the whipped cream on one side and top it with another biscuit. Repeat the process until you have a stack of 4-5 biscuits. Lay this stack on its side on the serving dish. Continue adding more cream-layered biscuits to extend the log. Remember to save some cream for the coating.

Once all biscuits are used, spread the remaining cream all over the log, ensuring it's completely covered. This looks daunting but trust me, it's simple and so worth it. Use a palette knife to help spread the cream evenly.

Cover the log with cling film and refrigerate for at least three hours. This process allows time for the biscuits to soften and become 'cake-like'. If you want it a bit crunchier, you can chill for less.

Before serving, lightly dust the top of the cake with grated chocolate or cocoa powder to give it that elegant finish. Slice across diagonally to showcase those lovely layers and serve.

And that's how you make a perfect choc ripple cake, with biscuit layers that melt as you bite into them, making every slice heavenly!