If you thought chocolate ripple cake couldn't get any better, you thought wrong. Try out the easy dessert with an Irish Cream twist!


  • 600ml thickened cream

  • 1 tbsp icing sugar

  • 1 tsp vanilla extract

  • 2 tbsp cocoa

  • 60g Baileys Irish Cream 

  • 250g Chocolate Ripple biscuits

  • 6 Tim Tam biscuits roughly chopped

  • 200g Maltesers


  • 1.

    Pour the thickened cream into a large bowl and add the icing sugar, cocoa and vanilla extract. Use an electric hand mixer to whisk the cream until soft peaks form.

  • 2.

    Add the Baileys Irish Cream and lightly whisk to combine.

  • 3.

    Place a large serving plate onto your bench and place a little of the whipped cream onto the base, as this will help support your filled biscuits.

  • 4.

    Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream.

  • 5.

    Repeat until you have completed your Chocolate Ripple log.

  • 6.

    Use a spatula to spread a thick layer of cream all over your Chocolate Ripple cake. Make sure it’s covered well and you can’t see any of the biscuits.

  • 7.

    Carefully place the Maltesers around the base of your Baileys Chocolate Ripple cake and decorate the top with chopped pieces of Tim Tam Biscuits and extra Maltesers.

  • 8.

    Carefully cover your Chocolate Ripple cake and place in the fridge for 4+ hours to allow the biscuits to soften.

  • Notes:

  • 1.

    You will need to leave this Baileys Chocolate Ripple cake in the fridge for 4+ hours to allow time for the biscuits to soften. If you can't find Maltesers or Tim Tams, you can use a similar type of chocolate and or/biscuits instead.

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