Serves: 8-10

Chocolate ripple cake is a ubiquitous, no-bake dessert in Australia, where it’s made with shop-bought chocolate biscuits (Arnott’s Choc Ripple – available online) sandwiched together with cream. The biscuits can baked up to 7 days in advance, kept in an airtight container. The cake needs to be at made at least 6 hours before serving, to allow it to soften and meld together, and up to 2 days in advance and refrigerated.

Method:

First make the biscuits. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a medium bowl.
Place the butter, sugar, oil and golden syrup in the bowl of a stand mixer fitted with the paddle attachment. Beat on a medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, add the egg and beat until combined. Reduce speed to low, add the dry ingredients and mix until the dough comes together. Wrap and refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 170°C fan.
Pinch off 30g pieces of dough, roll into balls, then place them, about 5cm apart, on 2 large parchment-lined baking trays. You should make about 23. Flatten with your hand – they should be about 5cm wide – then bake for 15 minutes, until firm and the tops are cracked or ‘rippled’. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
When ready to assemble, combine the milk, Grand Marnier (if using) and espresso and set aside.
Place the cream, crème fraîche, icing sugar, vanilla extract and cinnamon in the bowl of the stand mixer fitted with the whisk attachment. Whisk on a medium-high speed until soft peaks form: be careful not to over-whip, as the cream will thicken as you spread it.
Transfer 200g of the mixture to a small bowl and refrigerate: this will be used to finish the cake. Pipe or dollop a roughly 30cm-long line (about 2cm wide) of the remaining cream mixture down the centre of a long cake plate or board: this is to help position the biscuits for assembly.
Take 20 of the biscuits and lightly brush both sides with the milk mixture one biscuit at a time. You want to just moisten the entire biscuit without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the biscuit. Standing the biscuit upright, press it down on to one end of the strip of cream. Repeat with another biscuit, then place alongside the first biscuit, pressing to sandwich them together. Continue with the remaining biscuits to form a long log cake.
Spread the remaining cream mixture over the top and sides of the log: don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day.
Cover loosely and refrigerate for at least 6 hours or overnight.
About 15 minutes before serving, combine the strawberries in a bowl with the sugar, finely shaved orange zest and Grand Marnier. Leave to macerate for 10–15 minutes.
Meanwhile, spread the reserved cream over the top and sides of the log.
To serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick.
Drizzle any syrup over and around the plate. Top with the orange zest strips. Serve, sliced on the diagonal to reveal the stripes. Warming the blade of the knife in a jug of hot water helps with the ‘cleanness’ of the slice.