Chocolate Mint Ripple Cake
I like to think of this one as an Aussie Christmas tradition- someone will undoubtedly bring one to every Christmas lunch. Now, we can turn our noses up at the chocolate biscuit and whipped cream creation and act like we’re way above it all, but deep down, we’d all happily sit down and demolish a slice of this log without hesitation.
The chocolate peppermint log may not be ostentatious, it may not take half an hour to plate up or present as delicately and intricately as some of the other desserts out there, but it’s flavourful, quick, easy and the kids love to help make it. See, that’s what I’m all about. Bringing the family together. For sugary, chocolately, fat-laden treats.
Chocolate Mint Ripple Cake
INGREDIENTS:
900 ml Western Star Thickened Cream
¼ cup (40 g) icing sugar
1 teaspoon vanilla essence
25 chocolate ripple biscuits
1 x 35 g Peppermint Crisp chocolate bar, chopped
Mint sprigs, for garnish
METHOD:
- 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.
- 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.
- 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.
- Put in the fridge for 8 hours to set.
- When ready to serve, sprinkle with the Peppermint Crisp and scatter with the mint leaves.
- Serve with fresh berries