I made this Chocolate Ripple Cake last year as dessert for a family gathering on Christmas Eve, it was super easy to make, tasted so good and I received so many compliments!
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 decorated our Ripple Cake with a crushed Peppermint Crisp chocolate bar and fresh raspberries.
This is the finished product but with an alternative flake and fresh cherries decoration if you don’t like peppermint.
This is how it looks on the inside, really effective! Wasn’t too sickly and this log is enough to easily feed over 10 people.