Thermomix Chocolate Ripple Cake

A classic Thermomix Chocolate Ripple Cake topped with fresh cherries and grated chocolate.

Course Dessert

Cuisine Australian

Prep Time 5

Chilling Time 12

Total Time 12 5

Servings serves

Calories 395kcal

Cost $5

Fix the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form
Note: this can take anywhere from 30 seconds to a few minutes depending on the freshness of the cream.
Spread a small amount of whipped cream onto your serving plate (to hold the choc ripple cake in place).
Take 1 chocolate ripple biscuits and spread 1 teaspoon of whipped cream over the flat side. Sandwich together with another biscuit. Repeat until you have a stack of approximately 5-6 biscuits.
Place the stack onto the serving plate.
Repeat with the remaining biscuits.
Spread the remaining whipped cream over the entire outside of the biscuits (covering them completely).
Decorate with fresh cherries and grated dark chocolate.
Refrigerate overnight to allow the biscuits to soften.
Cut into slices and serve.

RECIPE NOTES & TIPS

Use Arnott's choc ripple biscuits for the best results.
Use thickened or whipping cream (not cooking cream or light cream as they won't whip).
The time it takes for the cream to whip depends on the freshness of the cream (cream nearing it's use by date will whip quicker).
Decorate your Thermomix Chocolate Ripple Cake with fresh cherries and grated chocolate... or substitute with any of your favourite ingredients (such as crumbled Flake or Peppermint Crisp bars, fresh berries etc).
Chill the chocolate ripple cake in the fridge overnight to allow the biscuits to soften.
Store leftover choc ripple cake in the fridge for up to 3 days.
This recipe is not suitable for freezing.