The Easiest Birthday Cake Ever!

Okay, so this happens to be the slackest cake I have ever made, but you know what, I don't care! It was delicious (so they tell me, I couldn't eat it, not gluten free), took no time or baking to make, and a child could do it!

It's nothing new - has been around since chocolate ripple biscuits first hit the supermarkets...

Chocolate Ripple Cake:

Ingredients

600ml cream
1 tsp caster sugar
1 tsp vanilla essence
 2 x 250g packet Arnott’s Choc Ripple Biscuits
grated chocolate or cocoa powder, to decorate
raspberries or seasonal berries to decorate

Method

• Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
• Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 ½ teaspoons cream then sandwich with another biscuit.  Top with another 1 ½ teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.
• Spread remaining cream over log to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
• Just before serving,dust log with cocoa or sprinkle with grated chocolate if desired. Cut cake diagonally into slices. Serve with seasonal berries.

To add some tempting twists to the cake:

• Brush the biscuits with your favourite liqueur, or strong coffee, before sandwiching together.
• Make a chocolate cream by adding some cocoa or finely grated dark chocolate or cooled melted chocolate into the whipped cream before sandwiching together.
• Decorate the cake with chocolate curls.
• Replace vanilla with 1 tsp of espresso or strong coffee or your favourite liqueur such as Irish cream, hazelnut or citrus liqueur. 
• Replace raspberries with sliced banana.

I know, I know, not exactly homemade, but for a teenager's birthday party - it didn't matter. It was chocolate, it was cream, it was delicious...all good in the eye's of seven 14 year olds...