Black Forest Ripple Cake

Are you Ripple Cake-d out yet?

I know. Mr B and I thought we were too.

But Mum and Dad had other ideas.

They had one more trick up their sleeve.

A Black Forest Ripple Cake.....

.....and as it turns out we weren't as over it as we thought because we demolished it in record time.

It was awesome and so so simple - take one chocolate ripple cake, top with cherries and ta-da!

Ok so there is a teeny tiny bit more involved in it then that, but you get the picture right?!

Black Forest Ripple Cake - Serves 6-8

600ml thickened cream
1/3 cup drinking chocolate
1 pkt Arnotts Chocolate Ripple Biscuits
415g stoneless black cherries in syrup, drained
Grated chocolate (or a crushed up Flake bar) to serve

Place the cream and drinking chocolate in a bowl and beat until the mixture is thick.

Take your serving plate and spread 1-2 tbspns of the cream mixture in a log shape.  Use half of the remaining cream to sandwich the biscuits together and stand upright on the tray to form a log shape. 

Spread the remaining cream mixture over the entire surface of the cake. Refrigerate for at least 6 hours or overnight. Serve topped with cherries and sprinkled with grated chocolate.  Cut on an angle to serve.

Enjoy!!

Mrs B xx