The holiday season is a time for joy, love, and of course, indulging in delicious treats that bring comfort and warmth to our hearts. One such delightful creation that has become a staple during Christmas celebrations is the Chocolate Ripple Cake. This Chocolate Butternut Snap Salted Caramel Ripple Cake is a delectable dessert that not only satisfies the sweet tooth but is also such a simple dessert to bring to your next function.
I have made my mum's famous Chocolate Ripple Cake in the past, but I wanted to give it an extra spin on the classic, combining my favourite.. salted caramel sauce. This is my homemade salted caramel so will be posting the recipe soon for everyone. I have added two types of sweet biscuits the chocolate ripple and butternut snap. Creating delicious layers with a salted caramel surprise between each layer.
Chocolate Butternut Snap Salted Caramel Ripple Cake
(Serves 16)
Ingredients for Chocolate Butternut Snap Salted Caramel Ripple Cake
2 x 250g Arnott's Chocolate Ripple biscuits
2 x 250g Arnott's Butternut Snap biscuits
2 x 600ml heavy whipping cream
Spoonfuls of Salted Caramel Sauce
Salted caramel popcorn for decorating
2 40g Cadbury Chocolate flakes, crushed
Method for Chocolate Butternut Snap Salted Caramel Ripple Cake
Reserve about 2 cups of cream and set it aside, as this will be used just before serving. Pour the remainder of the cream into a large bowl and use an electric mixer to beat the cream until soft peaks are formed.
On a large flat serving platter or board, place a round baking tin in the center and add a few dollops of whipped cream along the base around the edge of the tin as this will help with keeping the cake in place, keeping it in its circular shape.
Take one Chocolate Ripple biscuit and roughly 1 tbsp of whipped cream, spread it onto the base of the biscuit, placing it flat directly onto the board. Repeat until you have one layer of biscuits as a base. Drizzle a generous amount of salted caramel sauce over the top.
Repeat the same process this time using the Butternut Snap biscuit, spreading 1 tbsp of whipped cream on the base of the biscuit and laying it over the top of the chocolate biscuits. Fill in any gaps with whipped cream. Drizzle another generous amount of salted caramel sauce over the top. Repeat this process so you have in total 3 layers of Chocolate Ripple and 2 layers of Butternut Snap. (You can always add another layer if you like.)
Cover with plastic wrap and place in the refrigerator for up to 6 hours or overnight. This will help make the biscuits beautifully soft and easier to slice. Remove from the refrigerator and carefully remove the round cake tin. Once removed you should be left with a perfect round cake shape.
Beat the 2 cups of cream and carefully cover the cake with the cream, making sure no biscuits are showing.
Top with salted caramel popcorn, Cadbury flake chocolate, and another generous drizzle of salted caramel sauce.
Buon Appetito!