A decadent but very easy cake for the true chocoholic – Chocolate Ripple Cake!
Chocolate Ripple Cake
Course: Chocolate, Desserts, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
500 millilitre Cream-thickened
1 tsp Caster sugar
1 tsp Vanilla Essence
250 gram pkt Chocolate Ripple Biscuits
Directions
- We used Arnotts Chocolate Ripple Biscuits for this recipe.
- Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
- 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.
- Continue layering with cream mixture and remaining biscuits to form a log.
- Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
- 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
Responses to “Chocolate Ripple Cake”
Delicious!!! Instead of vanilla I used coffee essence and it tastes just like tirimisu.
I was thinking of making this just last night!
To make a tasty “Adults Only” version, dip the biscuits in kahlua 😉
I use ginger biscuits & dip them in sherry, could use port, baileys etc for “adults only” version.
Yup – my Mum used to make a ‘kids’ version, choc chip biccies dipped in fanta (lordy – what else did she used to feed us lol) and an ‘adults’ version…sherry or brandy I think!. Yum
Next time you make this, try freezing it. It’s so much better frozen!
I’ll have to try that NPK! (Fran)