Baileys Chocolate Ripple Cake
This easy no bake Baileys Chocolate Ripple cake is topped with Tim Tams and Maltesers - what more could you want?!
Servings: 10
Ingredients
- 600 mls of thickened cream
- 1 tbsp of icing sugar
- 1 tsp of vanilla extract
- 2 tbsp cocoa
- 60 grams Baileys Irish Cream 2 shots
- 250 grams of Chocolate Ripple Biscuits
- 6 Tim Tam biscuits roughly chopped
- 200 grams Maltesers
Instructions
- Pour the thickened cream into a large bowl and add the icing sugar, cocoa and vanilla extract. Use an electric hand mixer to whisk the cream until soft peaks form.
- Add the Baileys Irish Cream and lightly whisk to combine.
- 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. Repeat 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 place the Maltesers around the base of your Baileys Chocolate Ripple Cake and decorate the top with chopped pieces of Tim Tam Biscuits and extra Maltesers.
- Carefully cover your Chocolate Ripple Cake and place in the fridge for 4+ hours to allow the biscuits to soften.
Notes
You will need to leave this Baileys Chocolate Ripple Cake in the fridge for 4+ hours to allow time for the biscuits to soften.
If you can't find Maltesers or Tim Tams, you can use a similar type of chocolate and or/biscuits instead.
If you can't find Maltesers or Tim Tams, you can use a similar type of chocolate and or/biscuits instead.