Choc Ripple Halloween Cake

This dessert is perfect for the spooky season! Use our Arnott's Choc Ripple biscuits for an easy shortcut to a delicious chooclate cake, with no baking required!

Note: Arnott’s Choc Ripple not available in New Zealand.

Servings:12
Occasion:Dessert, Entertaining
Preparation Time:30 mins
Chill Time:8+ hours

Made with

Choc Ripple

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Ingredients

Cake

250g Arnott's Choc Ripple OR 250g Gluten Free Choc Ripple
200ml thickened cream

Ganache

180g dark chocolate
180g thickened cream

Ghosts

100g white chocolate melts OR 100g gluten free white chocolate melts
Currants for eyes

Preparation

Step 1

Place cream into a medium bowl, then beat with an electric mixer until stiff peaks form. Spread a small amount of cream onto the base of a serving plate.

Step 2

Spread 1-2 teaspoons of cream on the base of a biscuit, then sandwich with another biscuit. Top the sandwiched biscuits with another 1-2 teaspoons of cream, then another biscuit. Place biscuits on their side onto the serving plate.

Step 3

Repeat the above until all biscuits have been used and form a log.

Step 4

Meanwhile, chop the chocolate into small pieces and place it in a heatproof bowl.

Step 5

Place cream in a small saucepan and heat, ensuring it does not boil. Pour cream over the chocolate and stir until the chocolate is melted. Set aside for 30 minutes or until cool.

Step 6

Whip ganache until light and fluffy. Spread the ganache over the log to thoroughly coat. Chill overnight or for 8 hours.

Step 7

Line a baking tray with paper. Place white melts in a small microwave-safe bowl and heat for 30-second intervals on 60% power until melted.

Step 8

Drop a spoonful of melted chocolate onto a baking tray and use the back of a spoon to spread the chocolate into ghost shapes. Place two currants on each white chocolate ghost for the ghosts’ eyes.

Step 9

Decorate the log with ghosts before serving.

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