A decadent but very easy cake for the true chocoholic – Chocolate Ripple Cake!
Method
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We used Arnotts Chocolate Ripple Biscuits for this recipe.
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Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
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Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together.
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Continue layering with cream mixture and remaining biscuits to form a log.
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Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
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Top with either raspberries, strawberries, shaved chocolate, peppermint crisps or your favourite topping, then slice the cake diagonally.
Recipe Hints and Tips:
- Chocolate Ripple Cake is not suitable for freezing, though can be make up to 2 days in advanced and kept in fridge.
