If you struggle to make a delicious Christmas worthy desserts during the holiday season, then never fear, my Christmas Wreath Chocolate Ripple Cake is here!
The classic Chocolate Ripple Cake can be traced back to the 1970s in Australia. It quickly became a staple at family gatherings and holiday celebrations. The simplicity of layering chocolate ripple biscuits with whipped cream, then setting in the refrigerator overnight.
The result? A luscious, chilled cake with a melt-in-your-mouth consistency.
My Chocolate Ripple Christmas Wreath Cake is a delightful twist on this classic Australian dessert, known for its simplicity and irresistible taste. Topped with fresh seasonal fruit and fresh mint, this delicious and quite possibly simplest cake will be the highlight on your festive dessert table.
My mum used to make this dessert all the time when we were children and still makes it to this very day. It has become a household favourite, which I'm sure will be passed down to the next generation.
Christmas Wreath Chocolate Ripple Cake
Ingredients for Christmas Wreath Chocolate Ripple Cake
2 x 250g pkt Arnott's Choc Ripple biscuits or any sweet chocolate biscuit
600ml heavy whipping cream
1 punnet of strawberries, rinsed and halved
1 punnet of blueberries, rinsed
1 punnet of raspberries, rinsed
Handful of cherries, rinsed
Handful of fresh mint leaves
Icing sugar for dusting
Method for Christmas Wreath Chocolate Ripple Cake
Reserve about 1 cup 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, 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 the wreath in its circular shape.
Take one chocolate biscuit and roughly 1 tbsp of whipped cream and spread onto one side. Place another biscuit alongside and sandwich together. Continue this process until you have stacked four biscuits together. Place them upright and on the outer edge of the tin. Repeat this process until all the biscuits have been used. 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 round wreath shape.
Beat the 1 1/2 cups of cream and carefully cover the wreath with the cream, making sure no chocolate biscuits are showing. Cover the top with fresh strawberries, blueberries, raspberries, cherries, and mint, being as creative as you like. Dust a little of icing sugar to give it a real Christmas feel.