Choc Ripple cake

Author: Delia // Category: ,
Choc Ripple cake

Preparation Time

25 minutes

Ingredients (serves 15)

  • 1 x 300ml ctn thickened cream
  • 1 tsp caster sugar
  • 1 tsp vanilla essence
  • 1 x 250g pkt Arnott’s Choc Ripple biscuits
  • Fresh raspberries, to serve


  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 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.

  3. Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for 6 hours, or overnight, to set.

  4. Top with the raspberries then slice the cake diagonally.


  • Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.

Good Taste - December 2009, Page 29

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