Name: Christmas Chocolate Ripple Cake Wreath
Prep time: 15 min
Total time: 375 min
Ingredients: 1200 ml thickened cream; 3 tsp vanilla extract; 3 tbs caster sugar; 500 g Arnotts Chocolate Ripple biscuits (or any plain chocolate biscuit); caramel sauce (to decorate); Nutella (to decorate); Malteser reindeers (to decorate); silver edible balls (to decorate)

Jump to Recipe

This Christmas Chocolate Ripple Cake Wreath is the perfect showstopper dessert! Topped with caramel sauce, Nutella, Malteser reindeers and silver baubles... it makes a great table centrepiece!

You can't get a more classic 'Aussie' Christmas dessert than a choc ripple cake. Simple, no-bake.. and totally delish.

$A close up of a chocolate cake drizzled with chocolate and caramel sauce and decorated with chocolate reindeer, Santa\'s and silver baubles$

Do you remember growing up eating the classic choc ripple log sprinkled with crushed peppermint crisp bars?? Yep, me too!!! Well this is kind of like that... but with the 'wow' factor taken up a few notches (a LOT of notches actually!!).

$A cake decorated with chocolate reindeer, Santa\'s and silver baubles, in front of Christmas decorations$

This Christmas Chocolate Ripple Cake Wreath is as Christmassy as it gets! PLUS, it's going to look AMAZING in the middle of your Christmas table.

If you've made a choc ripple cake before, I don't need to tell you how simple it is. And this Christmas Chocolate Ripple Cake Wreath version is just as easy... I promise!

I used Malteser reindeers to decorate (they're my favourite Christmas chocolates by far!), plus caramel sauce, Nutella and edible silver balls. YUM! But feel free to go crazy and use any of your favourite chocolates and lollies to decorate (also feel free to nibble on the decorations as you go... just sayin').

Enjoy this fun and Christmassy take on a family favourite dessert... it's soooo worth it!

Love the look of my Christmas Chocolate Ripple Cake Wreath? Check out these cute desserts too...

Chocolate Ripple Cake

Super Easy Caramel, Chocolate & Honeycomb Ice-Cream Cake

Triple Layer Christmas Ice Cream Pudding

Love this recipe? Check out our range of Christmas recipe eBooks (available in both Thermomix and conventional versions). These can be downloaded immediately, saved to your computer, tablet, iPad or phone. Or if you'd prefer a hardcopy, all of the eBooks can be printed to A4 size.

Shop the Christmas recipe eBooks here...

Christmas Chocolate Ripple Cake Wreath

This Christmas Chocolate Ripple Cake Wreath is the perfect showstopper dessert! Topped with caramel sauce, Nutella, Malteser reindeers and silver baubles... it makes a great table centrepiece!?

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Christmas

Prep Time: 15 minutes

Chilling time: 6 hours

Total Time: 6 hours 15 minutes

Servings: serves

Calories: 421kcal

Author: Lucy - Bake Play Smile

Ingredients

▢ 1200 ml thickened cream
▢ 3 tsp vanilla extract
▢ 3 tbs caster sugar
▢ 500 g Arnotts Chocolate Ripple biscuits or any plain chocolate biscuit

▢ caramel sauce to decorate
▢ Nutella to decorate
▢ Malteser reindeers to decorate
▢ silver edible balls to decorate

Instructions

Conventional Method

Place the cream, vanilla extract and caster sugar into a bowl. Beat with hand-held beaters or a stand mixer until soft peaks form. This will take quite a while due to the volume of cream - if you prefer, you can whip the cream in 2 seperate batches.
Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3 biscuits in your hand.
Stand the stack upright onto the cream on the serving plate. Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'.
Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath. Add the Malteser reindeers (pressing in firmly enough to stay put!). Sprinkle over the edible silver balls.
For best results, place in the fridge overnight to allow the biscuits to soften.

Thermomix Method

Place the cream, vanilla extract and caster sugar into a clean and dry Thermomix bowl. Whip on Speed 3.5 until soft peaks form (this will take quite a while due to the volume of cream - I recommend doing this in 2 batches).
Spread some of the whipped cream in a large circle along the outside edge of your serving plate.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top.
Repeat until you have a stack of 3 biscuits in your hand. Stand the stack upright onto the cream on the serving plate.
Repeat with another 3 biscuits and then join that stack to the serving platter to begin to form one circular 'wreath'. Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the wreath (you may have some leftover).
Decorate by drizzling caramel sauce and Nutella (see note) over the top of the wreath.
Add the Malteser reindeers (pressing in firmly enough to stay put!).
Sprinkle over the edible silver balls. For best results, place in the fridge overnight to allow the biscuits to soften.

Notes

I used Arnotts choc ripple biscuits for this recipe. If you can't find them, you can substitute for any plain chocolate biscuit.

You may need to heat the Nutella slightly in the microwave so that it's easier to drizzle over the top.

Silver edible balls can be bought in the baking section of any major supermarket.

Nutrition

Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!