The easiest 10 minute Salted Caramel Chocolate Ripple Cake!! This is an absolute showstopper... and the most perfectly simple dessert!
Most years I make a chocolate ripple cake for Christmas... and every year I wonder why on earth I don't make them more often!!! They're always such a hit - but more importantly, they're the easiest things ever to make AND they only take 10 minutes to whip up.
I think the thing I love the most about a chocolate ripple cake is that you can go as crazy as you like decorating them. Last year I made a chocolate ripple cake with raspberries, honeycomb and Maltesers (YUM!), but this year it was all about the salted caramel. Yep, this Salted Caramel Chocolate Ripple Cake is the bomb-diggity-bomb (so to speak!).
Now you can of course make your own salted caramel sauce (here's an easy recipe for salted caramel sauce), but seriously!!! It's December... which means that most of us don't have 2 seconds spare - never mind contemplating actually making your own caramel sauce!! On a side note - if you do have the time to make your own sauce, puh-leeeeeze tell me your secrets to a stress-free, time-a-plenty December... because clearly I suck when it comes to time management at Christmas time!!!
Anyway, back to this kick-ass Salted Caramel Chocolate Ripple Cake. So, you simply whip the cream (don't add any sugar because the caramel sauce will sweeten it enough). Fold through the caramel sauce (if it's a really thick sauce, pop it in the microwave and warm it up so it's a bit runny- but then make sure it's cooled down before folding it through the cream). Sandwich the chocolate ripple biscuits with the caramel cream and then smother the entire outside. Smother. Smother. Smother. (Ugh I don't think I like that word..!).
Pop it into the fridge overnight - this isn't absolutely necessary, but doing so will give the biscuits time to go all deliciously soft. Then when you're ready to serve, go crazy decorating your cake! I'm talking salted caramel popcorn, Maltesers, extra salted caramel sauce... anything you like, really! And remember, Christmas calories don't count (hehe), so the more over-the-top your cake is, the better!! xx
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Super Easy Salted Caramel Chocolate Ripple Cake
Ingredients
- 600 ml thickened cream
- ¼ cup salted caramel sauce or plain caramel sauce
- 250 g Arnott's Choc Ripple biscuits
- extra salted caramel sauce Maltesers and salted caramel popcorn, to decorate
- Chocolate honeycomb Maltesers and fresh raspberries, to decorate
Instructions
Conventional Method
- Place the cream into a bowl.
- Beat with handheld beaters or a stand-mixer until soft peaks form. Gently fold through the salted caramel sauce until combined.
- Spread some of the caramel whipped cream along the base of your serving dish.
- 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 5 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining caramel whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving.
- Decorate with extra salted caramel sauce, Maltesers and salted caramel popcorn just before serving.
Thermomix Method
- Place the cream into the TM bowl. Mix on Speed 3.5 until soft peaks form (this can take anywhere between 10 seconds and a couple of minutes depending on the freshness of your cream, so make sure you watch it carefully as you don't want to over-whip the cream).
- Gently fold through the salted caramel sauce with the spatula.
- Spread some of the caramel whipped cream along the base of your serving dish.
- 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 5 biscuits in your hand. Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining caramel whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving.
- Decorate with extra salted caramel sauce, Maltesers and salted caramel popcorn.
Nutrition
Rachel says
What can I use if I can’t get ripple biscuits?
Lucy says
Hmm you could try any plain sweet chocolate biscuits (but you may need to alter the cooking time). xx
Raylene says
It doesn’t get cooked ?
Lucy says
No - chocolate ripple cakes are chilled desserts (they don't get cooked).
Tracey says
Got to love a chocolate ripple cake. This one was delicious, thank you.
Lucy says
It's hard to beat, isn't it!
Sonia says
Thanks Lucy ,am looking forward to making this come summer.I used to make one years ago dipping the cookies into sweet sherry them stacking with cream ect.
Jenny Pickles says
Absolutely delicious made it for a girls night and it disappeared in 10 mins!
Lucy Mathieson says
Yay!!!