Baileys Chocolate Ripple Cake
The ultimate Baileys Chocolate Ripple Cake decorated with fresh berries and chocolate shards.... this simple recipe takes only 10 minutes to prepare, and is the perfect no-bake 'cheeky adults' dessert that looks and tastes fabulous!
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Servings: 12 serves
Calories: 306kcal
Equipment
- Beaters, stand-mixer or Thermomix
Ingredients
- 600 ml cream thickened or whipping
- 100 ml Baileys Irish Cream
- 250 g Arnott's Choc Ripple biscuits or any plain sweet chocolate cookies
- fresh berries, chocolate and fresh mint leaves to decorate
Instructions
Conventional Method
- Place the cream in a bowl and beat with handheld beaters or a stand-mixer until soft peaks form.
- Add the Baileys Irish Cream and gently beat through until combined.
- Spread some of the 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 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 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 whipped cream to spread over the entire outside of the log.
- Chill in the fridge. For best results, place log in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with fresh berries, chocolate (see notes) and fresh mint leaves.
Thermomix Method
- Insert the butterfly into the Thermomix bowl. Add the cream and beat on Speed 3 until very soft peaks just start to form.
- Add the Baileys Irish Cream and beat again on Speed 3 until combined and soft peaks have formed.
- Spread some of the 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 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 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 whipped cream to spread over the entire outside of the log.
- Chill in the fridge. For best results, place log in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with fresh berries, chocolate (see notes) and fresh mint leaves.
Notes
Recipe Notes And Tips
- Homemade Baileys - quick and simple to make using just 5 pantry ingredients and some Irish whiskey. It makes a fantastic gift for your family and friends in a cute little bottle as well.Click here for how to make your own Baileys.
- Chocolate shards - melt milk and white chocolate in separate bowls and then spread them over baking paper in a thin layer, rolled up the baking paper tightly and placed in the fridge until set. When the chocolate has set, unravel the baking paper and you'll have beautiful chocolate pieces!
- Chilling overnight - this is important when making this chocolate ripple cake as the chilling time allows the crunchy biscuits to soften, to take up the Baileys flavour, and to become soft and cake-like (the ultimate texture for any chocolate ripple cake!)
- Storing - you can store this log in the refrigerator for 2 days. This recipe is not suitable for freezing.
Nutrition
Calories: 306kcal | Carbohydrates: 6g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 39mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 0.1mg
