Choc Ripple cake

Create an impressive cake without ever turning on the oven. Taste members adore this choc ripple refrigerator cake and for good reason. 

Preparation Time

20 - 380 minutes

Ingredients (serves 9)

• 2 cups (500ml) thickened cream
• 1 tsp caster sugar
• 1 tsp vanilla essence
• 1 x 250g packet Arnott’s Choc
• Ripple biscuits
• Raspberries or seasonal berries to decorate

 

Method

1. Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
2. Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.
3. Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
4. Just before serving, sprinkle cake with seasonal berries.

 

Notes

Tip: To create a beautiful stripy pattern, slice on an angle.
Variations: Peanut Brittle: Sprinkle chopped peanut brittle over chilled cake.
Scorched Almonds: Roughly chop scorched almonds and sprinkle over chilled cake.
White Choc: Fold grated white chocolate through cream mixture. Follow steps 2 and 3 of recipe. Serve Choc Ripple cake topped with white chocolate curls.
To make chocolate curls, spread melted chocolate on a marble board. Allow to set. Scrape a knife on an angle over chocolate to form curls.
Brandied Cherries: Combine halved cherries and brandy in a bowl. Stand for 10 minutes. Spoon cherry mixture over chilled cake.