Prep:  20 min (plus 8 hours chilling time)
Serves:  8
Average: 4.6 (45 votes)
Difficulty:
Cuisine:
Saved:
393
Recipe by: Western Star
The classic, Australian Christmas Chocolate Ripple cake is wrapped with layers of cream and topped peppermint crisp making it even more special.
Credit: Whisk Media Group

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Chocolate mint ripple cake
Ingredients:
Method:
  1. Put the Western Star Thickened Cream, icing sugar and vanilla in a large bowl and use hand-held beaters to beat until stiff peaks form.
  2. Spread some of the cream on a rectangular serving plate, at least 30 cm long, to form a stable base for the biscuits. Spread a little of the cream onto a biscuit and stand upright onto the serving plate. Sandwich with another biscuit and cream. Repeat until you have a row of 5 biscuits.
  3. Repeat with remaining biscuits and cream until there are 5 rows of 5 biscuits to form a log. Carefully spread the remaining cream over the biscuits in delicate swirls.
  4. Put in the fridge for 8 hours to set.
  5. When ready to serve, sprinkle with the Peppermint Crisp and scatter with the mint leaves.
  6. Serve with fresh berries
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My favorite Christmas recipe
5
Janine
2 years 2 months ago
Everyone love this so much