After the delicious success that was my Caramel Chocolate Ripple Cake Christmas Wreath, I didn’t need much of an excuse to make this yummy dessert again for a recent BBQ at home.
This really is the ULTIMATE Chocolate Ripple Cake and our guests were pleasantly surprised to find gooey caramel inside the cake as well.
This Chocolate Ripple Cake really takes no time to make and is best made either the day before/morning of when you need it as it’s essential you let the cake rest for 6 – 8 hours to allow the yummy cream and caramel to soften the biscuits.
You could drizzle the milk chocolate over the top of your Chocolate Ripple Cake when you first make it, however I think it’s easier to leave it until you are ready to serve, that way the chocolate hasn’t set and doesn’t crack when you cut through it.
What’s your favourite easy dessert?
Have you tried this Chocolate Ripple Cake with Caramel yet?