I'm not sure who gets more excited about these chocolate ripple cakes more: me about making them, or my family about consuming them. Either way, this mutual excitement makes the process even better.
Chocolate ripple cake has such a welcome place on the Australian Christmas dessert table. It's also something that's quick and easy to make and a process I'm familiar with. It's ideal when made a day in advance and needs no finishing touches before serving. That made it a perfect candidate for our Christmas feast. This cake was one of the two main desserts I made for Christmas, alongside the macarons and pudding truffles for nibbles.
This version featured the familiar chocolate poinsettia on top, but I gave the joconde sponge a little twist.
This time I wanted to try something a little different with the exterior. Rather than patterning it with a decorating comb to make stripes, I wanted something a little more festive. I didn't have any specifically festive stencils on hand, so I opted for this swirly pattern as being the next best thing.
I actually had a bit of trouble with making the joconde sponge this time. I'm not entirely sure what I did wrong. I was having one of those moment in the kitchen I periodically have where I get too comfortable with a process and things go wrong. I had massive amounts of drama with the chocolate leaves as well. That I think was mostly the humidity, but some carelessness on my part. After a day the chocolate had still not set, so I had no choice to put them in the fridge. I dislike doing that, as it dulls the chocolate and can make it sweat later, but it was a better option than broken leaves.
In the end we got there. It lacked the finesse of previous versions, but the stencilling was fun to try out. I don't think I liked having so much white on the joconde. Maybe next time I'll make the patterns white and the sponge coloured. Lots of things to try next time.
Inside we have a choc-peppermint ripple cake, covered in chocolate mousse. I made the ripple cake a little shorter this time to give a more even covering of mousse. This is topped with the layer of ganache and white chocolate flowers.
For this cake I used the recipe as seen in the miniature version of these cakes. The only difference is that instead of assembling them as 4 individual cakes, you line one springform tin and make one large ripple cake for the centre. If you need assembly directions, they're identical to this version of the joconde.
One thought on “Festive Peppermint Chocolate Ripple Joconde”
I think the leaves still looked great, even though you had to put them in the fridge. You always create amazing looking ripple cakes.