This one's for you Cherry Ripe lovers. A heart-shaped cake packed with the gorgeous flavours of Australia's favourite and oldest chocolate bar – meet the Cherry Ripe Cake!
You'll need just minutes to whip up this cake. And it might disappear just as quickly! Though do note that it's a fridge cake and needs to set in the fridge for at least six hours. I discovered the magic behind no-bake cakes with Nana Ling's Choc Ripple Cake recipe.
Ingredient notes
To make this cake, you'll need:
- Arnott's Chocolate Ripple biscuits
- thickened cream
- cherry ripe bars
- cocoa
- red or pink food colouring.
The ingredient quantities are in the recipe card at the end of this post.
How to make Cherry Ripe Cake
This is a heart-shaped cake. To achieve this heart shape, you don't actually need a special tin. All you need is baking paper and a pair of scissors.
Just cut out a heart shape in the dimensions pictured to use as a guide.
Next, whip cream until peaks form, adding a few drops of red or pink food colouring halfway through the process.
Chop cherry ripe bars and add about ⅔ of the chopped bars to the cream, stirring to combine.
Smear some cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge. Use the heart-shaped baking paper to create a heart shape with the biscuits.
Cover the heart with remaining cream, using a spatula or knife to smooth the sides and edges. Add the remaining chopped cherry ripe bars to the top of the cake in a heart shape. Use a heart-shaped cutter if you have one to create this shape.
Use a small sieve or sifter to dust around the edges of the cake with cocoa powder.
Now, let the magic happen! Cover with kitchen wrap and let stand overnight in the fridge (or at least for 6 hours).
Serving and storage
Slice it up just like a normal "cake". Enjoy a slice and let the real love affair start!
Your cake will keep in the fridge for up to 2 additional days (after leaving it in fridge overnight to become "cake").
More classic cakes
Want more cake? Check out the entire Cooking with Nana Ling cake collection here or jump to one of these favourites:
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Cherry Ripe Cake Recipe
Ingredients
- 1 packet Arnott's Chocolate Ripple biscuits (or 250 grams of another packaged chocolate biscuit)
- 600 ml thickened cream
- 4 cherry ripe bars
- 1 tablespoon cocoa (for dusting)
- 2-3 drops red or pink food colouring
Instructions
- Cut out a heart shape in baking paper to use as a guide. See above for dimensions.
- Whip cream until peaks form, adding a few drops of red or pink food colouring half way through the process.
- Chop cherry ripe bars and add about ⅔ of the chopped bars to the cream, stirring to combine.
- Smear some cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge. Use the heart-shaped baking paper to create a heart shape with the biscuits. (See above for how-to video.)
- Cover the heart with remaining cream, using a spatula or knife to smooth the sides and edges.
- Add the remaining chopped cherry ripe bars to the top of the cake in a heart shape. Use a heart-shaped cutter if you have one to create this shape.
- Use a small sieve or sifter to dust around the edges of the cake with cocoa powder.
- Cover with kitchen wrap and let stand overnight in the fridge (or at least for 6 hours).
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