Chocolate ripple cake

by Brighton Council

 

A festive favourite, all ages will love this dessert.

Ingredients for one log:

1 x 250g pkt Arnott’s Choc Ripple biscuits (a gluten free version is also available at supermarkets)

500ml thickened cream

1 tsp caster sugar

1 tsp vanilla essence

Fresh berries, to serve

Method: Pour cream into a medium sized mixing bowl and add caster sugar and vanilla essence. Using electric beaters (or a hand beater/whisk if you don’t have electric) in a bowl until firm peaks form. Spread a little of the cream mixture along a serving platter to make the base. Stand one biscuit upright on its edge and spread one side with cream mixture. Spread another biscuit with cream and sandwich them together, next to each other on the plate. Continue layering with cream mixture and remaining biscuits to form a log. Cover with the remaining cream and refrigerate for at least six hours, so the biscuits soften. Top with berries. You can also top with Flake chocolate or crushed Peppermint Crisps. Slice the cake diagonally to show off the stripes.

Note: You can double the recipe and create two logs next to each other or a wreath/ring shape.

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Chocolate ripple cake
Chocolate ripple cake
Chocolate ripple cake
Chocolate ripple cake
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Chocolate ripple cake
Chocolate ripple cake
Chocolate ripple cake
Chocolate ripple cake
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