Chocolate & Mint Ripple Cake

* I use Australian measurements -

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Refrigeration time: 6 Hours/Overnight

Utensils needed:

Fine Grater

Electric Beater/Mixer

Large Mixing Bowl

Large Plate

1 tspn

Aluminium Foil

Ingredients:

250g Arnott’s Choc Ripple Biscuits

500ml Thickened Cream

1 tspn Caster Sugar

1 tspn Vanilla Essence/Extract

35g Bar Nestle Peppermint Crisp

1 tspn Nestle Baking Cocoa Powder

Method:

1) Put the thickened cream, caster sugar and vanilla essence into your large mixing bowl.

Using an electric mixer, beat ingredients until thick and “stiff” – I had mine on a medium-high setting and it took roughly 5 minutes.

2) Spread a few spoonful’s of the mixture onto your large plate in the shape of a rectangle to make your base.

3) Next, spread a tspn of the mixture onto the flat side of 1 biscuit and then stand it up at the edge of your rectangle – cream side facing away from the edge. Spread more mixture onto another biscuit and then place that next biscuit right next to the first one. Repeat until the rectangle is full.

4) Spread cream onto the sides and ends of the biscuit rectangle. Next, place 3 biscuits on each side and then 1 on each end.

5) Grate the peppermint crisp all over the biscuits - I forgot to take a photo of that step. Then cover the entire thing with the left over mixture. Try to smooth it out as much as possible.

6) Dust with grated peppermint crisp and cocoa powder. Cover loosely with foil and place into the fridge for 6 hours or overnight.

I hope you enjoyed my step by step tutorial!

If you have any questions please click "contact me" at the top of this site.

This recipe is really yummy and is great for parties, birthdays, Christmas or just for dessert.

Stay tuned for more upcoming tutorials - in the meantime check out the "competitions" section of this website.

When it’s ready - Serve by its self or with mixed berries.