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Choc mint ripple cake recipe
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Christmas Choc Ripple Cake: A timeless classic with a festive twist that requires no cooking and will become a holiday staple.
Ingredients:
  • 600ml thickened cream
  • 24.00 gm icing sugar mixture
  • 2 tsp peppermint essence
  • Green liquid food colouring
  • 250g choc ripple biscuits
  • Chopped Aero chocolate, to decorate
  • Candy canes, to decorate
  • Mini m&m’s, to decorate
  • Starlight mints, to decorate
Instructions:
  • With an electric mixer, whip 1 1/3 cups of cream with half of the sugar until soft peaks form. Mix in essence until just combined. Add green food coloring, and continue beating until you achieve just-firm peaks.
  • 1. Spread a line of the cream mixture on a serving plate to create a base for the log. 2. Spread a biscuit with a heaped teaspoon of cream mixture, then sandwich it with another biscuit. Stand the sandwiched biscuits upright on their side on the serving plate. 3. Repeat the process of sandwiching biscuits with cream mixture to form a log shape. 4. Spread any leftover cream mixture over the top and sides of the log to cover it completely. 5. Loosely cover the log with plastic wrap and refrigerate it for at least 6 hours or overnight.
  • Peel off plastic from log. Use an electric mixer to whip remaining cream and sugar until soft peaks form. Spread cream over log, then garnish with chocolate, candy canes, m&m’s, and mints. Serve promptly.

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