When researching this recipe, I discovered it’s an Australian classic! It’s simply chocolate biscuits arranged in a log shape with whipped cream between each biscuit then smothered again with cream. You need to prepare this cake ahead of time to allow the cream to soften the biscuits. Chocolate Ripple Cake was a Christmas treat in my family and as a child, it was always my job to prepare it.
Ingredients
- 500ml heavy/thickened cream
- 250g packet of Arnott’s Choc Ripple biscuits (or alternative)
- 2 tsp icing sugar
- 1 tsp vanilla essence
- 1 Nestlé Peppermint Crisp chocolate bar, chopped or smashed
Directions
- Beat the cream, icing sugar and vanilla essence until very stiff peaks form.
- Spread a thick layer of cream on a long serving platter to serve as a base.
- Place a dollop of cream, then stand the first biscuit, followed by another dollop of cream, then another biscuit, keeping them evenly spaced.
- Repeat until a log shape is formed,
- Cover the entire log with cream so no biscuits are showing.
- Refrigerate for at least 6 hours to soften the biscuits.
- Just before serving, decorate with the broken Peppermint Crips pieces.
- Cut the cake on a diagonal to get the layers for presentation.
Don’t even think about how many calories this cake has, just enjoy it.
The term biscuit used here is the same as an American cookie.
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