If you are looking for an easy but impressive dessert, this Caramel Chocolate Ripple Cake Christmas Wreath is for you!
What makes this Caramel Chocolate Ripple Cake that extra bit special is not only is it filled with deliciously whipped cream, but it also contains Caramel Top n Fill, making it the ultimate indulgent dessert!
To make this Caramel Chocolate Ripple Cake Christmas Wreath (try saying the five times in a row quickly!) you will need 900ml of thickened cream to make this recipe, as it does make quite a large wreath. Don’t worry if you have some cream leftover, you can use it to pop on top of some homemade scones as a reward for all of your hard work!
This Caramel Chocolate Ripple Cake is the perfect festive dessert as it can be made ahead of time (in fact it’s best to do so), it’s easy to put together and I guarantee your family and friends will love it. My bit tip is:I prefer to decorate my cake just before serving as the smarties and spearmint leaves can lose and transfer their colour onto the cream when stored in the fridge.
You can also find more great Christmas Dessert recipe ideas in this post.
Caramel Chocolate Ripple Cake Christmas Wreath
Ingredients
- 900 ml of thickened cream
- 3 tablespoons of icing sugar
- 1 teaspoon of vanilla extract
- 400 g of Chocolate Ripple Biscuits - approximately 1 & 1/2 packs
- 390 g tin of Caramel Top and Fill
- 6 red smarties and 6 spearmint leaves to decorate
Instructions
- Transfer the Caramel Top & Fill into a small bowl and use a small whisk to mix until smooth. Set aside until needed.
- Pour the thickened cream into a large bowl, add the icing sugar and vanilla essence and use an electric hand mixer to whisk the cream until soft peaks form.
- Smear a little of the whipped cream onto the base of a large serving plate to make a circle - this will be your guide for arranging your wreath.
- Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream. Smear some of the Caramel Top and Fill onto the base of another chocolate ripple biscuit and sandwich it next to one of the chocolate ripple biscuits already on your plate. Repeat alternating between cream and caramel until you have completed your wreath.
- Use a spatula to spread a thick layer of cream all over your Caramel Chocolate Ripple Cake - you want to make sure it’s covered well and you can’t see any of the biscuits.
- Carefully cover the cake (I use toothpicks to hold up the cling wrap) and place it into the fridge for a minimum of 6 hours to allow the cream and caramel to soften the biscuits.
- When you are ready to serve your Caramel Chocolate Ripple Cake, use the red smarties and spearmint leaves (cut in half) to create little holly leaves around your cake.
Notes
It's best to add the decorations just prior to serving as the colour from the smarties and mint leaves can run into the cream.
For more yummy no bake Christmas Recipes, grab your copy of our no bake Christmas Recipe ebook (also available in a Thermomix version) and make sure you check out our other great eBooks here.
Lisa @ Chocolate Meets Strawberry says
Oh my, this looks very indulgent and would also make a gorgeous holiday table centrepiece! Strangely enough, I’ve never made a chocolate ripple cake before, and didn’t even know it was a thing until I started blogging this year and they began to pop up all over the place!! Looks very straightforward and I love that it’s no-bake, too! Yum! 🙂
Lauren says
It’s very indulgent, you will have to give one a go!
mummywifeme says
Lauren this is quite possibly one of the most delicious things I’ve eaten in my life. I curse you for leaving it at my house 😉 😉 I could not rest until it was all gone xxxxx
Lauren says
Eeek – sorry!
Amy @ Thoroughly Nourished Life says
I have so many great memories of making and eating this cake at Christmas time when I was a little girl! It’s such a classic Aussie summer dessert 🙂 I love the way the biscuits go chewy and soft after they’ve been refrigerated with the cream. And your decorations are adorable!
Lauren says
It really is a classic dessert. My Nan used to cover it with peppermint crisps for special occasions!
Johanna @ Green Gourmet Giraffe says
what a great idea to add caramel to a chocolate ripple cake – looks delicious
Lauren says
Thanks Johanna x
Sharlie Lamb says
Where do I find Chocolate Ripple Biscuits? What else can I use if I can’t find these chocolate biscuits? Thank you
Lauren says
Hi Sharlie, You could use any other plain chocolate biscuit, chocolate digestives would also be fine. You just want a biscuit that will absorb all the caramel and cream goodness and go soft. You can also certainly use any type of whipping cream, and if you google ‘convert mls to ounces’ a great conversion calculator comes up. I hope this helps, enjoy!
Sharlie Lamb says
Also, I can just use heavy cream right? We don’t have Anchor thickened cream here in Oklahoma…and exactly how much is 750ml, 400g, and 390g equivalent to in cups or ounces? Thanks
Dani @ House in Tillford says
Yumm this looks delicious and festive. Like the idea of adding the caramel, an easy add but makes a great difference in taste
Charmaine says
This looks great, I have made many choc ripple cakes before but always as a log and without the caramel so this Christmas I’m going to give this a go!! Cant wait 🙂
Lauren says
Thanks Charmaine, I hope you enjoy it!
Kym says
Yum yum. I made this today and it was so easy.
Lauren says
I’m so glad you enjoyed it Kym 🙂
Gay says
What is caramel fill please
Lauren says
Hi Gay, it’s just a thick caramel you can buy. You can also make your own by boiling a tin of sweetened condensed milk 🙂
Jen says
Such a yummy easy dessert. Thank you so much for sharing your recipe.
Kaye Vee says
If you are looking for something a little different – Butternut snaps with apple (well drained stewed apple) also works.
Lauren Matheson says
That sounds amazing!!