Baileys Choc Ripple Cake Recipe

Baileys Irish Cream makes everything better. Including this incredible ripple log, made with Arnotts biscuits and loaded with cream and chocolate.

The ingredient of Baileys Choc Ripple Cake Recipe

• 500ml 2 cups thickened cream
• 2 teaspoons caster sugar
• 1 teaspoon vanilla extract
• 60ml 1 4 cup baileys irish cream liqueur plus extra to serve
• 250g pkt arnotts choc ripple biscuits
• shaved chocolate to serve

The Instruction of baileys choc ripple cake recipe

• use electric beaters to beat the cream sugar and vanilla until soft peaks form gradually add the baileys beating until firm peaks form
• spread a little cream mixture onto the base of a long serving plate spread one biscuit with 1 1 2 teaspoons cream mixture then sandwich with another biscuit continue with 3 more biscuits spreading 1 1 2 teaspoons cream mixture on each place the stack on its side on the plate repeat until all the biscuits have been used to form a log
• spread the remaining cream mixture over the biscuit log to cover it entirely cover the plate loosely with foil place in the fridge for 6 hours to set
• just before serving drizzle with extra baileys and sprinkle with chocolate

Nutritions of Baileys Choc Ripple Cake Recipe

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