Prep:  20 min (plus 8 hours chilling time)
Serves:  8
Average: 4.6 (47 votes)
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

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Chocolate mint ripple cake
  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
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
My favorite Christmas recipe
2 years 4 months ago
Everyone love this so much