Christmas Chocolate Ripple Cake Wreath
This Christmas Chocolate Ripple Cake Wreath is an easy, no-bake dessert made with cream, chocolate biscuits, and gingerbread cookies for a festive centerpiece.
Servings 12 people
Calories 475kcal
Ingredients
- 900 ml heavy/thickened cream
- 2 tsp golden or white caster sugar
- 2 tsp vanilla extract
- 2-3 Tbsp Brandy, optional
- 500 g (2 packets) Arnott’s choc ripple biscuits, alternative is Nabisco Famous Chocolate Wafers or any plain sweet chocolate biscuit/wafer
Decoration
- Gingerbread cookies, like my homemade gingerbread, or decorate with grated Peppermint crisp, chocolate shavings, or fresh berries
- Extra whipped cream, to stick the gingerbread cookies on if using
Instructions
- Whip Cream: In a large mixing bowl, combine cream, sugar, and vanilla. Beat with an electric hand beater or stand mixer on medium speed until soft peaks form, about 3–4 minutes.
- Add Brandy (Optional): Gradually pour in brandy, one tablespoon at a time, and mix until combined. Avoid overwhipping.
- Form Base: On a large round serving plate, dollop whipped cream in a circle to create the wreath base, leaving space around the edges.
- Assemble Biscuits: Spread about ½ tablespoon of cream onto the flat side of a biscuit, place another on top, and stand them upright on the cream circle. Continue sandwiching biscuits with cream, forming a wreath shape.
- Cover Cake: Use the remaining whipped cream to coat the entire wreath evenly. Smooth with a spatula.
- Chill: Refrigerate for 6–8 hours or overnight until the biscuits soften and the texture becomes cake-like.
- Decorate & Serve: Before serving, use extra whipped cream to stick on gingerbread cookies or decorate with fresh berries, chocolate shavings, peppermint crisp, or festive candies. Slice and enjoy!
Notes
Store: Keep the ripple cake on its serving plate, covered tightly with plastic wrap, and refrigerate for up to 2 days. Alternatively, transfer leftovers to an airtight container and store in the fridge for up to 2 days.
Make Ahead: This dessert is best made the day before serving to allow the biscuits to soften and the flavors to meld. You can prepare it up to 2 days in advance. Cover the cake with plastic wrap and a layer of foil to keep it fresh.
Tip: If covering with plastic wrap, insert a few toothpicks into the cake before wrapping to prevent the wrap from sticking to the cream.
Not suitable for freezing.
Nutrition
Calories: 475kcal | Carbohydrates: 31g | Protein: 4g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 131mg | Potassium: 184mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1116IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 1mg