Have you ever heard of a Chocolate Ripple Cake? It’s an Australian favourite where cream is sandwiched between biscuits (cookies) that soften overnight in the fridge, giving it a cake-like texture the next day. Verrry decadent. This recipe is kind-of a take on the Choc Ripple Cake except it’s cream-free & uses marscapone & cream cheese instead! It also has a more appealing texture in my opinion.. being the added element of ‘crunch’! It’s a beautiful dessert that scored top marks in my home.. I hope you try it 
Ginger Rubble Cake-1 & 1/2 packs of Gingernut biscuits (crushed into a mixture of crumbs and ‘rubble’)
-250 grams of marscapone (which is like a decadent, extra creamy Italian-style cream cheese) *I used a Tasmanian brand ‘Tamar Valley’ which I found near the hard-cheese section, not the cream-cheese section. I noted there were a couple of other brands where you’d find camembert or bocconcini in the supermarket.
-250 grams of light Philadelphia cream cheese (Have the cheeses at room temperature)
-100 grams unsalted butter (melted)
-2/3 cup caster sugar
-100 grams of ‘Naked’ ginger, finely chopped (The packet should say it’s ‘Uncrystallised’ but also ‘Sweet Ginger’. You can find this where you’d find sultana’s, ground almond’s and other nuts at the supermarket.
-2 teaspoons of vanilla extract
-oil for spraying cake tin
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-Grease and line a round cake pan (with removable base).. 20 or 22 cm.
-In a bowl, mix together half the melted butter and 1 cup of the biscuit crumbs
-Press buttery crumbs into base of your prepared tin
-Mix the remainder of the butter with the remainder of the crumbs & divide into two separate bowls
-With a fork, mix light cream cheese & marscapone cheese with caster sugar and vanilla extract.. Try and give the mixture a ‘fluffy’ appearance.
-Carefully dollop half of the creamy/ginger mixture over the prepared biscuit base & spread it with the back of the spoon.. being careful not to lift and disturb the unset biscuit base. It can be tricky.. but it’s do-able!
-Sprinkle the creamy/ginger layer with one portion of your biscuit crumbs
-Add the final creamy/ginger layer over the top
-Finally, sprinkle over the last layer of biscuit crumbs
-Cover the tin with plastic wrap and refrigerate overnight
-Next day: Remove food wrap & lift Ginger Rubble Cake out of cake tin and off tin base onto a plate.
-The cake is fine served on its own.. or for something extra add some sliced banana’s or fresh, pitted cherries!
Lately on Masterchef (during Friday’s Masterclasses).. each teaching-Chef finishes a recipe with their “3 Top Tips”.. so I’ll leave you with mine for this cake:
*Don’t substitute the marscapone with cream cheese! The recipe calls for 250grams of each, trust me for best results, buy both!
*When adding the layers of rubble & marscapone/cream cheese.. it might be tricky spreading the creamy layers over the biscuit rubble layers. Take care & use your clean fingers if you have to.
*Don’t substitute the marscapone with cream cheese! The recipe calls for 250grams of each, trust me for best results, buy both!
*When adding the layers of rubble & marscapone/cream cheese.. it might be tricky spreading the creamy layers over the biscuit rubble layers. Take care & use your clean fingers if you have to.
*The Cake Tin: Don’t skip the grease/line part & do use one with a removable base.
