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 Candycanes/Crushed Peppermint Crisp/Jaffas to decorate
Method
1. Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
2. Spread a little of the cream mixture along a serving platter to make the base. Stand one biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich three together. Continue layering with cream mixture and remaining biscuits to form a log.
3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
4. Top with a crushed peppermint crisp, crushed candy canes, jaffas or any other Christmas coloured treats then slice the cake diagonally.
