Brandy Chocolate Ripple Cake

    12 hours 20 minutes

    The easiest cake that even I can make it. No baking required and includes a generous serving of brandy.


    11 people made this

    Serves: 6 

    • 300ml whipping cream
    • 1 packet (250g) chocolate ripple biscuits
    • 1/2 cup (125ml) brandy

    Preparation:20min  ›  Extra time:12hours chilling  ›  Ready in:12hours20min 

    1. Whip the cream until stiff.
    2. Working quickly dip the first biscuit into the brandy then place on a serving plate. Continue to create a base layer the size you want the cake to be.
    3. Top the biscuit layer with a layer of the whipped cream. Then alternate between the biscuits and cream until all the biscuits are used.
    4. Cover the top and sides with the remaining cream and flatten to create a smooth and appealing appearance.
    5. Optionally sprinkle with biscuit crumbs from the process or crush a spare biscuit that may be around.
    6. Refrigerate for a few hours or better, over night. The biscuits soften and the cream firms up making it easy to slice.

    See it on my blog

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    I used 600mL of cream and nearly ran out! Love this recipe though! So easy to make and keep for a day or so in the 'frig.  -  31 Dec 2016