Eat, drink & be cherry with our mouth-watering choc cherry ripple cake recipe! We’ve taken our NEW Choc Cherry Brownie Cake and mixed it with a classic to create the perfect Chrissy dessert.

Ingredients

1 Bakers Delight Large Choc Cherry Brownie Cake
500mL (2 cups) thickened cream, whipped
240g (3/4 cup) raspberry jam, sieved to remove seeds
14 choc ripple biscuits
Cherries, to garnish
Assorted berries, to garnish
Chocolate, grated to garnish

Method

STEP 1

Using a spatula, gently fold cream and raspberry jam in a large bowl

STEP 2

Cut the Choc Cherry Brownie Cake in half so you have a top and bottom

STEP 3

Place 7 choc ripple biscuits on the base of the Choc Cherry Brownie Cake. Spread over one quarter of the whipped cream

STEP 4

Repeat step with remaining choc ripple biscuits and another quarter of the cream. Top with reaming cake half

STEP 5

Dress the side and top of cake with the remaining cream. Garnish with cherries, assorted berries and chocolate