Best Chocolate Ripple Coffee Cake Recipes

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.

CHOCOLATE CHIP RIPPLE COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray. In a large bowl, cream the butter and sugar. Beat in the eggs and vanilla Add the salt and baking powder. Mix well. Add 1/2 cup of the flour and once it is incorporated add 1/3 cup milk. Once the milk is incorporated add another 1/2 cup flour, then the remaining 1/3 cup of milk, followed by the remaining 1/2 cup flour. Spread 1/2 the batter in the prepared baking dish. Sprinkle with 1 to 1 1/2 Tbs chocolate milk mix powder and 1/2 cup chocolate chips. Carefully spread the remaining batter over the top and sprinkle with another 1 to 1 1/2 Tbs chocolate milk mix powder and remaining 1/2 cup chocolate chips. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the top is lightly golden brown.