This easy Choc Ripple and raspberry cake is made with just 6 ingredients!
Ingredients
- 500ml thickened cream
- 1/4 cup cocoa powder
- 1/4 cup icing sugar
- 200g Choc Ripple biscuits
- 25g dark chocolate, to serve
- Fresh raspberries, to serve
Method
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Step 1Whip cream until thick. Add cocoa and icing sugar and continue beating until fully combined.
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Step 2Spread a layer of chocolate cream along the middle of a long serving plate. Take one Choc Ripple biscuit and spread chocolate cream on the base. Stand the biscuit upright in the cream. Take a second biscuit, spread the base with cream and sandwich it with the first biscuit.
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Step 3Continue layering the biscuits with chocolate cream to form a long log.
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Step 4Use remaining cream to completely cover the log. Refrigerate overnight or at least 4 hours to set and to allow the biscuits to soften.
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Step 5Grate chocolate over the top and decorate with fresh raspberries.
Recipe Notes
Slice on the diagonal to show off the layers of biscuits and cream in the log.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (2)
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