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    Create Bake Make / Cakes and Muffins / Chocolate Ripple Cake with Caramel

    Chocolate Ripple Cake with Caramel

    January 13, 2016 by Lauren Matheson 7 Comments

    1474 shares
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    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.

    Caramel Chocolate Ripple Cake

    This really is the ULTIMATE Chocolate Ripple Cake and our guests were pleasantly surprised to find gooey caramel inside the cake as well.

    Caramel Chocolate Ripple Cake

    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.

    Caramel Chocolate Ripple Cake

    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.

    Caramel Chocolate Ripple Cake

    Chocolate Ripple Cake with Caramel

    Lauren
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 8 hrs
    Total Time 8 hrs 20 mins
    Course Dessert
    Servings 8
    Calories 0 kcal

    Ingredients
      

    • 300 mll of thickened cream
    • 1 tablespoons of icing sugar
    • 1 teaspoon of vanilla extract
    • 250 g of Chocolate Ripple Biscuits
    • 390 g of Caramel Top and Fill
    • 50 g of milk chocolate

    Instructions
     

    • Pour 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 and add the icing sugar and vanilla essence and use an electric hand mixer to whisk the cream until soft peaks form.
    • Place a large serving plate onto your bench and place a little of the whipped cream onto the base as this will help support your filled biscuits.
    • 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 Chocolate Ripple log.
    • Use a spatula to spread a thick layer of cream all over your Chocolate Ripple Cake. Make sure it’s covered well and you can’t see any of the biscuits.
    • Carefully cover the cake (I find it easiest to use toothpicks to hold up the cling wrap) and place it into the fridge for a minimum of 8 hours to allow the cream and caramel to soften the biscuits.
    • When you are ready to serve your Chocolate Ripple Cake, drizzle the melted milk chocolate over the top and serve.

    Nutrition

    Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    What’s your favourite easy dessert?
    Have you tried this Chocolate Ripple Cake with Caramel yet?

    For more sweet treats, make sure you check out our eBooks, especially our Cakes and Cheesecakes for every occasion – also available in a Thermomix version!

     

    Caramel Chocolate Ripple Cake

     

     

     

     

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    Filed Under: Cakes and Muffins, Chocolate, Desserts, Sweet

    Reader Interactions

    Comments

    1. Heather Preston

      June 23, 2016 at 8:14 pm

      I use butternut snap biscuits instead of chocolate ripple biscuits. Sometimes I crush honey comb in the cream too.

      Reply
      • Lauren

        June 24, 2016 at 7:27 am

        That sounds amazing Heather, I’m going to try that combination next time!

        Reply
    2. Robyn

      January 15, 2016 at 5:08 pm

      I really shouldn’t read your blog when I’m hungry Lauren. Man this look good!!!

      Reply
    3. mummywifeme

      January 14, 2016 at 1:18 pm

      That chocolate ripple christmas wreath was ridiculously tasty. I’ll definitely be making this for the next special occasion I have..

      Reply
    4. Lisa @ Chocolate Meets Strawberry

      January 13, 2016 at 5:44 am

      Love this! Can you believe I still haven’t made one of these amazing ripple cakes, despite them being all over my news feed?? I think it’s a sign! This one looks incredibly elegant drizzled with chocolate the way you’ve done it, Lauren – lovely 🙂

      Reply
      • Lauren

        January 13, 2016 at 5:22 pm

        On thanks so much Lisa, you really should try it!

        Reply

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