Go Back
–+ servings
A log cake covered in cream and drizzled with caramel sauce, decorated with Malteser balls around the edge and salted caramel popcorn on top

Super Easy Salted Caramel Chocolate Ripple Cake

The easiest 10 minute Salted Caramel Chocolate Ripple Cake!! This is an absolute showstopper... and the most perfectly simple dessert!
5 from 2 votes
Print Pin
Course: Dessert
Cuisine: Chocolate Ripple Cake
Prep Time: 10 minutes
Chilling time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 serves
Calories: 275kcal
Author: Lucy - Bake Play Smile

Equipment

  • Beaters, stand-mixer or Thermomix

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

Calories: 275kcal | Carbohydrates: 20g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 179mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.8mg