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Choc Ripple cake
Choc Ripple cake
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Whip up a no-bake chocolate ripple refrigerator cake that will wow your guests.
Ingredients:
  • 500ml thickened cream
  • 5.00 gm caster sugar
  • 1 x 250g packet Arnott’s Choc Ripple biscuits
  • Raspberries or seasonal berries to decorate
Instructions:
  • In a bowl, combine cream, sugar, and vanilla, then whip with an electric beater until stiff peaks form.
  • Smooth a thin layer of the cream onto the serving plate. Spread 1 1/2 teaspoons of cream onto one biscuit, sandwich it with another biscuit, and top with another 1 1/2 teaspoons of cream. Place the biscuit sandwich on its side on the serving plate. Repeat with remaining biscuits to form a cake.
  • Smooth the remaining cream over the cake until fully covered. Gently cover with foil and refrigerate for at least 6 hours to set.
  • Garnish the cake with fresh seasonal berries right before serving.

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