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Chocolate Ripple Wreath Cake with Brandy Cream

Prep Time 25 minutes
Servings 12
Calories 195kcal

Ingredients

Brandy Cream

  • 600 ml thickened cream + extra if needed
  • 2 tsp caster sugar
  • 2 tsp vanilla bean extract
  • 3-4 Tbsp Brandy, optional and can be omitted from this recipe

Cake

  • 2 packets choc ripple biscuits*
  • Decoration:
  • Optional - decorated gingerbread cookies**

Instructions

Brandy Cream

  • In a large mixing bowl, add thickened cream, sugar and vanilla. Using an electric hand beater, beat until just combined.
  • Add in Brandy, 1 tablespoon at a time until desired flavour, I used 4-5 tablespoons. Continue to whip cream on medium-high until firm peaks.

Cake

  • On a large round plate or serving platter, create a large circle by carefully dolloping a little of the whipped cream, to create the round wreath shape. NOTE: following the circular rim of a round plate helps.
  • Pick up 1 biscuit and spread approx. 1 heaped tablespoon of cream onto one side. Stand biscuit upright on it’s edge onto the cream base.
  • Pick up another biscuit and sandwich it against the first biscuit, so the cream is sandwiched in the middle of the 2 biscuits.
  • Pick up a third biscuit, spread 1 heaped tablespoon of cream onto one side and sandwich it against the second biscuit.
  • Repeat the above method, moving and sandwiching the biscuits along the circle of cream, creating a large wreath. Use up all biscuits until the 2 ends join and it’s a full circle cake, ensuring there is enough cream leftover to cover the entire cake.
  • Take remaining cream, dollop and spread over the entire cake, to enclose the biscuits in cream. NOTE: if at this point you have ran out of cream, simply whip up some more (enough to cover cake) with the brandy cream ingredients.
  • Once cake is all covered, you can loosely cover it with plastic wrap or leave it uncovered and place it in the refrigerator to set overnight. NOTE: cake must be refrigerated overnight as this time will allow the cream to soak into the biscuits and create a cake-like texture. You can remove it the next day or before serving and dollop more whipped cover the parts where the choc biscuits have soaked through to the surface.

Decoration

  • Before serving you can decorate your wreath cake with either gingerbread cookies or fresh fruit such as berries, cherries, kiwi or passionfruit.
  • Serve and enjoy!

Notes

Store in an airtight container, refrigerated, for 3-4 days.
*If you can’t find choc ripple biscuits, I’ve heard Nabisco Famous Chocolate Wafers, also work.
**Use my gingerbread cookie recipe here!

Nutrition

Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 28mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.2mg