2 packets Kingston biscuits (keep 4 or 5 aside)
300ml thickened cream
1. Whip the cream until stiff.
2. Using a spatula, spread a teaspoon or so of cream onto a biscuit. Pop another biscuit on top. Top with more cream, then place biscuits on their side onto a platter. Repeat until all biscuits have been used to form a log. (Just use as many biscuits as your platter is long!)
3. Spread remaining cream over log.
4. Place your spare 4 or 5 biscuits in a freezer or snap lock bag. Grab a rolling pin and crush those biscuits!
5. Sprinkle crushed biscuits over the top of the cake.
6. Pop in fridge for as long as possible before serving.
**Notes
- Some people like to put a little smear of cream on their platter first, to ensure no slippage of the biscuits.
- This cake does not go nearly as soft as your standard chocolate ripple cake. The inside chocolatey bit of the Kingston tends to remain hard. Still tastes good though!
- You need to have this in the fridge for as long as possible before serving. Try and make it the night before.
- I like to top my Kingston and Choc Ripple Cakes with stuff as soon as I've made them, but if you are a little time poor, it can wait.
- Please let me know what you think of this one, and if anyone could suggest ways to make it less hard, I'm all ears!
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