This Chocolate Ripple Cake Christmas Wreath is a festive twist on an old favourite. Perfect for every Christmas party and of course Christmas Day.
We love that a Chocolate Ripple Cake Christmas Wreath not only looks stunning but is so easy to make too! You can make the base of the chocolate ripple cake the night before (create the wreath) and then just add the berries and leaves just before serving.
If you’re wondering how long Australians have been fans of the humble Chocolate Ripple Cake, it’s been a looong time!
According to The Australian Food History timeline, Brockhoff’s Chocolate Ripple biscuits were introduced in the early 1930s. The first recipe for Chocolate Ripple Cake appeared in 1933.
Chocolate Ripple Cake is usually made by sandwiching the biscuits together with cream and covering the whole thing with yet more cream. It is still a popular party dessert today. The biscuits are now made by Arnott’s and are available almost everywhere.
Lucky for us … they’re a massive favourite!
Huge thanks to MoM Member “Mum2Archer” for sharing her recipe for Chocolate Ripple Cake Christmas Wreath. Just in time for a perfectly Australian Christmas Dessert!
Other super easy desserts that you might like to try:
- Arnott’s Simple Batch Anzac Log
- Lime & Coconut Cheesecake Balls
- Mocha Baileys Cheesecake Balls
- Fruit Mince Tarts that are Quick & Easy
Do you have a Chocolate Ripple Cake recipe you’d like to share? We’d love to see it. Simply POST YOUR RECIPE and we’ll share it with everyone.
Ingredients (makes 1 Large wreath)
- 900ml Thickened cream
- 2x250g packets Arnott's choc ripple biscuits (about 38 biscuits)
- Strawberries to serve
- Blueberries to serve
- Raspberries to serve
- Mint leaves to serve
- Pomegranate to serve
- Use an electric mixer to whisk two-thirds of the cream in a large bowl until firm peaks form.
- Spread 1 side of each biscuit with a thick layer of the whipped cream. Place a round spring form pan with the base removed onto the serving plate you wish to use, and stand 1 biscuit on its edge in the base of the pan and sandwich with another biscuit.
- Repeat with the remaining biscuits, arranging around the side of the pan to form a wreath shape. Spread the top and centre of the wreath with remaining whipped cream. Place in the fridge for 6 hours or overnight to chill. Make sure it is covered well with cling wrap to prevent the air getting in.
- Use an electric mixer to whisk the remaining cream in a bowl until firm peaks form. Remove the outer layer of the spring form pan carefully, and spread the top and sides with cream.
- Top with the strawberries, raspberries, blueberries pomegranate and mint. Serve immediately.