Name: Chocolate ripple cake
Prep time: 5 h 30 min
Total time: 5 h 30 min
Yield: 15
Ingredients: 1 x 500ml thickened cream; 1 tsp caster sugar; 1 tsp vanilla essence; 1 x 250g pkt Arnott's Choc Ripple biscuits; Fresh raspberries, to serve

Here is a traditional Australian favourite that the kids can make themselves.



1 x 500ml thickened cream

1 tsp caster sugar

1 tsp vanilla essence

1 x 250g pkt Arnott's Choc Ripple biscuits

Fresh raspberries, to serve

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 log.

Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.

Top with the raspberries then slice the cake diagonally.

Chocolate ripple cake

CEO @ Cactive, Founder of Melt Recipes.

luke.matison@cactive.com.au
https://www.linkedin.com/in/matison/

Chocolate ripple cake

15

5h 30m

Here is a traditional Australian favourite that the kids can make themselves.

5 Ingredients

4 Method Steps

Step 1

Step 2

Step 3

Step 4

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