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Chocolate mint ripple cake

Chocolate ripple cake recipe with Choc Mint topping
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Credit: Whisk Media Group
Recipe by: Western Star
westernstarbutter.com.au
Average: 4.8 (5 votes)
320 Collected
Difficulty
Easy
Category
Cuisine
Prep:  20 min (plus 8 hours chilling time)
Serves:  8
The classic, Australian Christmas Chocolate Ripple cake is wrapped with layers of cream and topped peppermint crisp making it even more special.

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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

Reviews for Chocolate mint ripple cake

4.8
Average: 4.8 (5 votes)