Once the cookies are completely cool you can start to assemble your Chocolate Ripple Cake. You can easily make the cookies a day before you plan on assembling. Simply store in an air tight container overnight.
In a large bowl place the thick cream, icing sugar and vanilla. Beat with hand held beaters until thick peaks form.
Take a long tray or serving platter on which you want your ripple cake to sit. You can't move it once it's frosted so choose wisely to start with.
Place several tablespoons of thickened cream onto the tray and smooth out to 20-25cm long. You want to create a cream trough for the cookies to sit in that will help hold them up. I recommend 8cm wide x 20-25cm long x 2cm deep.
Take your cool cookies and bundle them into piles of roughly the same size. Each pile will consist of 4 cookies.
Using a butter knife or small offset spatula take one cookie and spread a thick layer of cream onto one side. Place it standing on its side with its lip/edge facing towards you. (refer to the image above).
Now take a second cookie and do the same. Place this one up against the first cookie, squishing the cream between the two. Continue until you have 4 cookies standing side by side in the cream trough with cream sandwiched between each. (yeah your fingers will get a little messy here, but at least it's the tasty kind!).
Continue the same process with each bundle of 4 cookies, working backwards along your trough of cream. Be sure to place each new bundle of cookies up against each other and fill any gaps with thick cream, you can be quite liberal here.
Once all of your cookies are stacked to make a log you can take the remaining cream and place it along the tops of the cookies, fill in the dips between each bundle of cookies to create a roughly level log.
Continue with the excess cream running it down the sides of your log and anywhere there might be gaps. Slap it on thickly and smooth out roughly to create a square-ish log. You can add a little textured lines to the cream (to cover any imperfections 😉) with your knife.
To finish, the cream cake must chill for 6 hours so that the cream can soak into the cookies and become a cake like texture! I recommend covering it with a cloche to stop the cream from discolouring in the fridge. If you don't have a tupperware container that fits over top or a cloche you can easily use cling wrap, however you might like to stick a couple of skewers into the top of the log first to ensure the cling wrap doesn't stick to your cream and peel it off later.
Refrigerate for 6 hours or over night.
Remove from the fridge when you plan on serving it. Finish with a liberal dusting of cocoa powder and any fresh berries you might like for a wow factor.
To serve, simply take a sharp knife and cut thick slices on a 45 degree angle. Check out the pictures at the top of the page to give you an idea. Enjoy!