Choc Ripple Cake

Recipe by Tisme
READY IN: 6hrs 25mins
SERVES: 8-10




  • Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
  • 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.
  • Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
  • Before serving, decorate with crushed pepermint crisp.
  • When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.