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White chocolate and raspberry ripple cake recipe
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Make a show-stopping ripple cake by layering double choc cookies with white chocolate cream and raspberry coulis. Perfectly balanced and decadent, make ahead for ultimate melt-in-your-mouth goodness.
Ingredients:
  • 400g packet Baking Mix Indulgent Double Choc Fudgy Cookies
  • 40g unsalted butter, melted
  • 100g white chocolate, finely chopped
  • 600ml carton thickened cream
  • 125g fresh raspberries, plus extra, to decorate
  • White chocolate curls, to decorate (see notes)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Prepare the cookie dough as instructed on the baking mix package with egg and butter, then let it rest. Shape the dough into 15 balls and bake for about 12 minutes, or until slightly flattened. Allow the cookies to cool completely on trays before enjoying.
  • While the chocolate and half of the cream are gently melting together in a saucepan over low heat, stir until smooth. Once melted, take the saucepan off the heat. Mix in the remaining cream, then transfer the mixture into a bowl. Cover and refrigerate for 1 hour and 30 minutes to 2 hours until chilled.
  • Beat two-thirds of the cream mixture with electric beaters until firm peaks form. Cover the remaining cream mixture and chill in the fridge until serving.
  • Spread a thin layer of beaten cream mixture down the center of a serving plate. Spread 1 tablespoon of cream mixture on a cookie and sandwich with another cookie. Repeat this process with 3 more cookies to create a stack of 5 cookies. Place the stack sideways at the beginning of the cream strip on the plate. Repeat the layering process with the rest of the cookies and cream mixture to create 2 more stacks, aligning them behind the previous stack to form a log.
  • Cover the log with the remaining cream mixture, ensuring the top and sides are thoroughly coated. Loosely cover the log with plastic wrap and let it set in the fridge overnight.
  • In a food processor, blend raspberries with 1 tbsp water until smooth. Strain the mixture through a sieve into a bowl, pressing with a spoon to remove seeds.
  • Beat the reserved cream mixture with electric beaters until firm peaks form. Spread it over the log to cover, then top with coulis, curls, and extra raspberries. Serve promptly.

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