RECIPE: Choc Ripple Cake

This is such a guilty pleasure of mine. Whenever I was to go over to my best friends house as a teen I would pray that her sister would have made this cake because it is so divine on the lips, not so much on the hips!


1 x 250g packet Arnott’s Choc Ripple Biscuits
500ml thickened cream
1 tsp caster sugar
1 tsp vanilla essence
Grated chocolate or cocoa, to decorate


Using an electric mixer, whip together cream, sugar and vanilla until stiff.

Spread a little of the cream along a long serving plate and make a base. Spread one biscuit with 1 ½ teaspoons of cream then top with another biscuit. Top with another 1 ½ teaspoons cream then place biscuits on their side onto the cream base on the serving plate. Repeat until all biscuits have been used to form a log.

Spread remaining cream over entire log. Cover loosely with foil then refrigerate for a minimum of 6 hours to set. Just before serving, dust log with cocoa or sprinkle with grated chocolate if desired. Cut cake diagonally to serve.



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