Remember those Choc Ripple Cakes from you childhood? Well now you’re all grown up so we’ve created a 21st century version that has the addition of Baileys to make it even better.
How long will it take?
20 minutes plus overnight to chill
What’s the serving size?
What do I need?
23 cm springform cake tin
Vegetable oil for the tin
1 litre chilled cream
150 ml Baileys Irish Cream
2 tsp vanilla extract
2 tbsp icing sugar
3 packets Arnott’s Chocolate Ripple biscuits
50 g dark chocolate block (I have removed the milk chocolate)
50 g white chocolate block
How do I make it?
Lightly oil the cake tin and line with clingfilm, leaving an overhang for covering the cake. Place a round of baking paper on the base of the tin.
Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100g of cream for topping the cake the following day.
Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits and repeat with cream and biscuits until all the biscuits have been used.
Finish with a layer of cream, cover, and chill overnight.
To serve, remove clingfilm from the top of the cake. Invert the cake onto a serving platter and remove the tin, clingfilm and baking paper. Spread the reserved cream on top. Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.