Chocolate Ripple Cake

A decadent but very easy cake for the true chocoholic – Chocolate Ripple Cake!  

A decadent but very easy cake for the true chocoholic – Chocolate Ripple Cake!

 

Chocolate Ripple Cake

serves
12
time needed
prep6 hrs set in fridge
ingredients
4
difficulty
Easy
rating (click to rate)
4.7 based on 9 ratings, click to rate

Ingredients

  • 500 ml Cream thickened
  • 1 tsp Caster Sugar
  • 1 tsp Vanilla Essence
  • 250 grams Pkt Chocolate Ripple Biscuits


Method

  1. We used Arnotts Chocolate Ripple Biscuits for this recipe.
  2. Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
  3. 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.
  4. Continue layering with cream mixture and remaining biscuits to form a log.
  5. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
  6. Top with either raspberries, strawberries, shaved chocolate, peppermint crisps or your favourite topping, then slice the cake diagonally.

Notes

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.

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