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TO OUR BABY MODE FAMILY... OUR SUNSHINE SUPERSTORE IS OPEN 7 DAYS A WEEK AND WILL CONTINUE TO OPERATE DURING COVID-19 LOCKDOWN TO SUPPORT YOU WITH ALL YOUR BABY ESSENTIAL PRODUCT NEEDS.
TO OUR BABY MODE FAMILY... OUR SUNSHINE SUPERSTORE IS OPEN 7 DAYS A WEEK AND WILL CONTINUE TO OPERATE DURING COVID-19 LOCKDOWN TO SUPPORT YOU WITH ALL YOUR BABY ESSENTIAL PRODUCT NEEDS.

Kid-Friendly Christmas Recipe: Chocolate Ripple Cake

A recipe that doesn't require any sharp knives or a hot oven, Chocolate Ripple Cake is a great way to get your kids in the kitchen this Christmas. Easy-to-make and equally delicious, you can see why this is an Australian favourite!

You Will Need
-250g packet of Chocolate Ripple Biscuits
-500ml Thickened Cream (This must be suitable for whipping)
-1 Teaspoon of Caster Sugar
-1 Teaspoon of Vanilla Essence or Vanilla Extract

 


Method
1. Firstly, pour your cream into a large mixing bowl and add vanilla extract/essence and caster sugar to the cream. Use an electric beater to whip the cream mixture until it forms stiff peaks.

2. Spread one biscuit with 1 ½ teaspoons of cream then top with another biscuit. Top that biscuit with another 1 ½ teaspoons cream and another biscuit. Place biscuits on their side onto the serving plate in a straight line. Repeat until all biscuits have been used to form a log shape. You can also create a ring/wreath shape but you will need more biscuits and more cream.

3. Spread the remaining cream over the entire cake.

4. Refrigerate covered in plastic wrap for around 6 hours before serving. To stop the plastic wrap from sticking to the cream place toothpicks around the top and sides of the cake.

5. Just before serving decorate the cake with grated chocolate or by using some of the chocolate biscuits crushed up.

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