This is an old post I wanted to reshare as I have just updated it with a few new photos which I took last Easter. This Easter Dessert has been a wonderful hit over the years, it’s so very easy to make and those that eat it wouldn’t realise it only took you minutes to make!
Easter Dessert – Chocolate Ripple Cake
I made a chocolate ripple cake for our guests at Christmas, it was easy to put together and so very tasty. So I thought I’d make an Easter version for an Easter gathering we were having. You will need overnight (or 6 hours) to let it sit, but it should only take you 10 minutes to put together, than a further 10 min the next day to decorate. A slice no more than 1.5-2cm is ample anymore and you’ll get a cream headache. There would be enough to serve 10-12.
Make cream mixture then spread a tablespoon over one biscuit
Repeat 4 times finishing with a choc biscuit
Place biscuits stack onto a platter, that has been spread with a few tablespoons of cream. This will help the biscuits stand upright
Cover biscuit stacks with remaining cream, refrigerate overnight and decorating the following day. I’ve used Easter M&M’s.
The biscuits become soft, cake like even, making it easy to slice through.
Easter Choc Ripple Cake
- 500ml thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 250g packet Arnott’s Choc Ripple biscuits
- Cadbury Flake and Easter eggs to decorate
- Use an electric mixture to beat the cream, caster sugar and vanilla essence until soft peaks have formed
- Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
- Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in stack)
- Place biscuit stack, edges side down onto platter
- Repeat with remaining biscuits
- Spread the remaining cream over biscuit stacks, covering completely.
- Place in fridge overnight or minimum of 6 hours to set
- Decorate with crushed flake and easter eggs
By Kat – The Organised Housewife