Elyse's Christmas Chocolate Ripple Cake
By Elyse Simich, Senior Performance Manager
Note: This cake needs 6-8 hours in the fridge to soften, before it is ready to be decorated and served!
Ingredients
250g Chocolate Ripple biscuits
600ml Thickened Cream
1 tsp Vanilla Extract
2 tbsp Icing Sugar
To Serve (optional, or choose your own)
Fresh berries
Chocolate of your choice
Method
Whip cream, vanilla extract and icing sugar together with electric beaters until the cream forms firm peaks.
Spread a small amount of cream over the serving plate in the shape of your cake.
Pick up a biscuit and spread 1 tbsp of cream to cover one side. Press another biscuit to it and seal them together.
Continue layering the biscuits and cream into stacks of 5-6 biscuits.
Place the stacks longways (in 4-5 rows) onto your serving plate to form a log shape.
Use a spatula to spread cream over the top and sides of the biscuits, until they are fully covered.
Cover the cake and refrigerate for at least 6-8 hours (overnight is recommended) until it is set.
When you are ready to serve it, decorate it with your chosen toppings.
