Remember those Choc Ripple Cakes from you childhood? Well now you’re all grown up so we’ve created a 21stcentury version that has the addition of Baileys to make it even better.
Prep Time: 20 Minutes plus overnight to chill | Serves: 12
Ingredients
23 cm springform cake tin
Vegetable oil for the tin
1 litre chilled cream
150 mL Baileys Irish Cream
2 tsp vanilla extract
2 tbsp icing sugar
3 packets Arnott’s Chocolate Ripple biscuits
50 g dark chocolate block
50 g white chocolate block
Method
- Lightly oil the cake tin and line with clingfilm, leaving an overhang for covering the cake. Place a round of baking paper on the base of the tin.
- Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100g of cream for topping the cake the following day.
- Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits and repeat with cream and biscuits until all the biscuits have been used.
- Finish with a layer of cream, cover, and chill overnight.
- To serve, remove clingfilm from the top of the cake. Invert the cake onto a serving platter and remove the tin, clingfilm and baking paper. Spread the reserved cream on top.
- Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.
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