Choc Ripple Cake

My family adore this cake, the hardest part of making it, is leaving in the fridge for so long before serving! This can either be formed into a log or with a little more cream and extra biscuits it can be formed into a ring. Arnotts make Choc Ripple Biscuits.

• Ready In: 6 hrs 25 mins
• Serves: 8-10

Ingredients

• 300  ml  cream
• 1  teaspoon caster sugar
•  vanilla essence
• 250  g  chocolate ripple biscuits
• 35  g  Peppermint Crisp candy bars, crushed

Directions

1. Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
2. Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
3. Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
4. Before serving, decorate with crushed pepermint crisp.
5. When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.