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.

Whole mandarin pistachio cake

This irresistibly moist mandarin and pistachio nut cake is sure to be a welcome addition to your baking repertoire. 

Ingredients (serves 8)

• 2 large (about 300g) mandarins
• 200g unsalted shelled pistachios
• 4 eggs
• 1 cup (200g) brown sugar
• 1 tsp baking powder
• Glace orange rind, to serve
• Thick cream, to serve

 

Method

1. Place mandarins in a medium saucepan and cover with cold water. Place a saucer over the top to keep mandarins submerged. Place over high heat and bring to the boil. Remove from heat and drain. Return mandarins to the saucepan and repeat the process 2 more times (this will reduce the bitterness of the rind). Return mandarins to the pan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and cook, covered, for 1 hour or until very tender. Drain well. Set aside for 1 hour to cool.
2. Preheat oven to 180°C. Grease and line the base and side of a round 17cm (base measurement) cake pan with baking paper.
3. Place the pistachios in the bowl of a food processor and process until very finely chopped. Set aside. Cut mandarins into quarters and remove any pips. Place in the bowl of a food processor and process until smooth.
4. Use an electric mixer to whisk eggs and sugar in a large bowl until thick and pale. Add mandarin mixture, pistachio and baking powder and use a metal spoon to fold until just combined. Pour into the lined pan and bake in oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool in the pan.
5. Top with thinly sliced glace orange rind, if desired. Serve with thick cream.

Banana chocolate cake

Made with ripe bananas, this moist chocolate cake is easy to whip up for any family occasion. 

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

 

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

 

Notes

You will need 1 cup mashed banana.

Carrot Cake

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
•  
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Amount Per Serving  Calories: 575 | Total Fat: 34.8g | Cholesterol: 74mg