Choc Ripple Cake Recipes

CHOC RIPPLE CAKE

Choc Ripple Cake image

My family adore this cake, the hardest part of making it, is leaving in the fridge for so long before serving! This can either be formed into a log or with a little more cream and extra biscuits it can be formed into a ring. Arnotts make Choc Ripple Biscuits.

Provided by Tisme

Categories Dessert

Time 6h25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

300 ml cream
1 teaspoon caster sugar
vanilla essence
250 g chocolate ripple biscuits
35 g Peppermint Crisp candy bars, crushed

Steps:

Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
Before serving, decorate with crushed pepermint crisp.
When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.

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