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Choc Ripple Cake

  • Kid friendly
  • Something quick
  • No bake

Arnott's product: Choc Ripple

Prep time: 25 min

Cooking time: None

Chill time: 6 hours

Serves: 9+

Ingredients

1 x 250g packet Arnott’s Choc Ripple biscuits
500ml thickened cream 
1 tsp caster sugar
1 tsp vanilla essence
Grated chocolate or cocoa powder, to decorate
Raspberries or seasonal berries, to decorate
 

Method

  • Using an electric mixer, whip together cream, sugar and vanilla until stiff.
  • Spread a little of the cream along a long serving plate to make a base. Spread one biscuit with 1 ½ teaspoons of cream then top with another biscuit. Top with another 1 ½ teaspoons cream then place biscuits on their side onto the cream base on the serving plate. Repeat until all biscuits have been used to form a log.
  • Spread remaining cream over entire log. Cover loosely with foil then refrigerate for a minimum of 6 hours to set. Just before serving, dust log with cocoa or sprinkle with grated chocolate if desired. Cut cake diagonally to serve. Serve with seasonal berries.
     
For a fun, Christmas twist, create a Christmas Pudding Log
  • Place 3x Arnott's Royals, evenly spaced, on top of ready-made Choc Ripple Cake.
  • Cut a little hole in bottom of Strawberry & cream lollies and stick to top of Arnott's Royals.
  • Cut Spearmint leaf lollies into mini leaves and stick on top of Strawberry & cream lollies.
  • Gently push whole Spearmint leaf lollies and star lollies into cream to form a pattern.
  • Stick snowflake icing decorations onto Spearmint leaf lollies

    All decorations are stuck together using a little ready-made frosting.