Choc Cherry Ripple Cake
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.
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
Using a spatula, gently fold cream and raspberry jam in a large bowl
Cut the Choc Cherry Brownie Cake in half so you have a top and bottom
Place 7 choc ripple biscuits on the base of the Choc Cherry Brownie Cake. Spread over one quarter of the whipped cream
Repeat step with remaining choc ripple biscuits and another quarter of the cream. Top with reaming cake half
Dress the side and top of cake with the remaining cream. Garnish with cherries, assorted berries and chocolate
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