There are times that you need to whip up a dessert quickly and without too much fuss, especially heading toward the Christmas party season. This Chocolate Ripple Cake is perfect for those occasions; it only takes a few minutes to put together, and it’s also budget friendly. Most importantly, it tastes fantastic!
This cake contains only two main ingredients; cream and Chocolate Ripple biscuits, which are a favourite of mine! You can however use any biscuits or cookies you like, they don’t even have to be chocolate flavoured.
This cake is a no bake recipe, so it really doesn’t take long to make, it will however need several hours in the fridge before it’s ready to serve. The biscuits will soften over this time thanks to the cream, which will give them a cake like texture.
To make the cake, first whip the cream with some icing sugar and vanilla extract, to add a little flavour. Next, spread a thin layer of cream on your serving dish where the cake will sit; this will help the biscuits stand up as you assemble the cake.
Take a biscuit and spread a layer of cream on one side, before sandwiching with another biscuit. Continue until you have 7 biscuits (depending on how wide you want your cake) sandwiched together to form one big biscuit. Place this on your serving dish and begin sticking another 7 biscuits together, arranging each row to form a log shape.
Finally, spread the remaining cream over the outside of the cake before placing in the fridge for at least 6 hours. Decorate if you wish before serving, we decorated our cake with a dusting of cocoa powder and some berries.
- 250g Arnott's Chocolate Ripple biscuits
- 500ml cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
Beat the cream, icing sugar and vanilla extract until stiff peaks form.
Spread a thin layer of cream in a line on your serving dish (this will help the biscuits stand up as you assemble the cake). Begin to sandwich the biscuits together with cream. We sandwiched 7 biscuits together in each row, then placed these rows one behind the other to form a log shape.
Spread the remaining cream over the assembled cake. Let sit in the fridge for at least 6 hours before serving.