There are arguably not many recipes that are easier or more Australian that the fool-proof party staple, chocolate ripple cake. In the rare event that you’ve never made one, we have provided a recipe with some Christmas-spin suggestions to give it that little extra yuletide boost.
Ingredients:
- 500ml thickened cream
- 1 teaspoon caster sugar
- 1 teaspoon vanilla essence
- 1 x 250g packet Choc Ripple biscuits
- Crushed Candy canes/Crushed Peppermint Crisp/Mint leave lollies
Method:
- Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
- Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a circle (wreath).
- Spread the remaining cream mixture over biscuits to cover. Place in the fridge for minimum of 6 hours to set.
- Top with a crushed peppermint crisp, crushed candy canes, mint leaves or any other Christmas coloured treats, then slice the cake diagonally.
