Christmas Chocolate Ripple Cake
Chocolate Ripple Cake is an Aussie classic, and thanks to the addition of some special decorations, it’s got a lovely Christmas twist.
THE RECIPE
- 200g of Chocolate Ripple Biscuits (or similar)
- 300ml of thickened cream
- 2 tablespoons of icing sugar
- 1 teaspoon of vanilla essence
- 8 x spearmint leaf lollies
- 8 x red M&Ms
- 3 x Chocolate Christmas Puddings
- Large serving plate
INSTRUCTIONS
- Make a batch of the Chocolate Christmas puddings – recipe here and place in the fridge until needed.
- Cut the spearmint leave in half and set aside.
- In a small bowl, combine the thickened cream, icing sugar and vanilla essence and beat until soft peaks form.
- Smear a little cream on the base of your serving plate and begin to place the biscuits on top. Add a dollop of cream in between each of the biscuits – I find the easiest way to do this is cover one side of the biscuit with cream before placing on the plate – as shown.
- Continue until your cake is the desired size or you have used approximately half of the cream.
- Carefully cover the biscuits with the remaining cream.
- Place three of the Chocolate Christmas Puddings on top of the cake.
- Create ‘holly leaves’ along the sides of the cake by placing two of the spearmint leave halves beside a red M&M.
- Once decorated, place the cake in the fridge for a minimum of 6 hours to allow the biscuits to soften.
- Remove cake from the fridge and enjoy!
Source: createbakemake.com
