Ingredients
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250 g Arnott's Choc Ripple biscuitsAlternatively you can substitute them with any plain, sweet chocolate cookie
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600 ml thickened creamMust be suitable for whipping
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tsp vanilla extractoptional
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1 Tbsp icing sugaroptional
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berries; wild blueberries, wild raspberries, lingonberriesto decorate
Directions
Chocolate Ripple Log Cake is an all-time favourite Australian dessert made using Arnott’s famous Choc Ripple biscuits, covered in copious amounts of whipped cream, and decorated with more chocolate bars and fresh berries
How to Make Chocolate Ripple Cake:
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Place the cream, caster sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand-mixer until soft peaks form.
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Spread some of the whipped cream along the base of your serving dish.
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Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
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Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
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Repeat until all of the biscuits have been used.
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Use the remaining whipped cream to spread over the entire outside of the log.
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Store the cake covered in the fridge for a few hours or over night. This will allow the cream to soften the cookies. Just before serving, you can add a little bit more icing sugar if desired.
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Decorate with fresh raspberries then slice the cake diagonally.
