Triple Chocolate Ripple Cake with Mint Cream
13 hours 5 minutes
My new take on an old favourite.
4 people made this
Ingredients
Makes: 1 cake
- 1 packet Duncan Hines(TM) devil's food cake mix
- 2 x (600ml) bottles thickened cream
- 12 teaspoons peppermint essence (or to taste)
- 12 drops green food colouring
- 3 packets chocolate ripple biscuits
- 3 peppermint crisp bars, crushed
- mint thins, to decorate
- Ganache
- 100g dark cooking chocolate
- 1/4 cup thickened cream
- 25g butter
Directions
Preparation:45min ›
Cook:20min ›
Extra time:12hours chilling ›
Ready in:13hours5min
- Make cake according to directions on packet. Cook in a square tin. Cool.
- Level top of cake and cut in half. Lay halves side by side.
- Make the ganache: melt the cooking chocolate, 1/4 cup cream and butter in a heatproof bowl over a pot of boiling water, stirring till smooth. Cool slightly then spread evenly over both cake halves.
- Whip both 600ml bottles of cream with the peppermint essence and food colouring.
- Sandwich each of the biscuits together with a heaped teaspoon of the cream and lay across the width of the cake. Continue till the cake is completely covered.
- Use the rest of the cream to cover the top and sides of the biscuits and cake.
- Cover and refrigerate for at least 12 hours. Overnight is better but if you need it in a hurry, you can quickly dip each of the biscuits in milk before you sandwich them.
Decorate with crushed peppermint crisps and mint thins.- To serve, cut across the width of the cake so as to get the stripes.
Tip
This is a big cake (cos there's lots of us) so just halve the recipe for a smaller version.
