Chocolate Ripple Cake
A delicious Aussie dessert tradition that involves a little magic!
Servings: 8 people
Calories: 234kcal
Equipment
- serving plate (at least 30cm x 10cm)
Ingredients
- ⅔ packet Arnott's Chocolate Ripple biscuits (or 170 grams of any other sweet packet chocolate cookies)
- 500 ml thickened cream (heavy cream)
- 1 teaspoon vanilla extract (or 1-2 tablespoons of wine, passionfruit juice, Bailey's or another other flavouring - adjusting the amount of flavouring depending on what you're using)
- 2 tablespoons grated chocolate (or chopped nuts, toasted coconut or another topping)
- strawberries (to decorate)
Instructions
- Whip cream and vanilla extract (or other flavouring) until peaks form.
- Smear cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge to eventually form a long log.
- Cover the log with remaining cream using a spatula or bread knife.
- Let stand overnight in the fridge (or at least for 6 hours).
- Sprinkle with grated chocolate and decorate with halved strawberries.
- Slice log diagonally to serve (this ensures you see the striped pattern, as pictured).
Video
Notes
Storing: Your Choc Ripple Cake will keep in the fridge for up to 2 additional days (after leaving it in fridge overnight to become "cake").
Freezing: Not suitable for freezing.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 234kcal | Carbohydrates: 4g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 924IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.2mg