Choc Ripple Cake Recipe

Who has been allocated desserts to the Christmas party this year? Take this super easy Aussie fav, the Arnott’s Choc Ripple cake.

Ingredients:

  • 1 pack of Arnott’s Choc Ripple biscuits
  • 600ml thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla essence
  • 1 pack of fresh strawberries, blueberries, and mint

Method:

  1. Open your packet of biscuits
  2. Beat the cream with icing sugar and vanilla until stiff peaks form
  3. Sandwich three biscuits together using cream
  4. Place the three biscuit sandwiches on a plate (TIP – use the plate you plan to present the cake on)
  5. Create another three biscuit sandwich
  6. Join the two biscuit sandwiches together lengthways with some cream
  7. Repeat the process until you have something that resembles a wreath
  8. Cover the entire wreath with the rest of the cream
  9. Smooth the cream using a spatula
  10. Pop in the fridge and let it sit for at least 6 hours (best overnight)
  11. Once it has set, take it out of the fridge
  12. Cut the strawberries in different ways and leave some whole
  13. Place the strawberries along the top of the wreath
  14. Sprinkle on some blueberries
  15. Finish with fresh mint leaves
  16. Cut slices diagonally and serve


 
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