Entertaining season is on us with a vengeance! Are you ready? How many family and friends’ barbecues and Christmas parties are you attending over the next 2 weeks? How many pavlovas and chocolate ripple cakes will you see this December?
After posting on facebook, a photo of an American version of a chocolatey, cream cheese and cool whipped easy to assemble, mad indulgence, my sister reminded me of the importance of keeping it real! Let’s get back to our roots, let’s not forget a good old, Aussie, chocolate ripple cake; ‘Blissed’ of course!
Arnott’s was the biscuit company of our time. We grew up with great Aussie faves such as Chocolate Ripples, Tim Tam’s, Chocolate Royals (yes, I took inspiration for the name ‘Royale’ for one of my cakes from this!), Tic Tocs, Iced Vovo’s, Nice, Marie, oh my goodness….too many to name! This simple line says it all, “Arnott’s is more than a food company, it’s a piece of Australia’s history.”
You can’t go wrong with a chocolate ripple cake and I am sure it sounds like a good idea to most, but I bet you are feeling hesitant about reading ‘wattle seed’ in the title. Biscuits, check, creamed honey check, but seriously wattle seeds? When I tell you, you can get bottles of roasted wattle seed at the local supermarket, and after you have taken your first lick of whipped cream with wattle seed, believe me, we as a nation, will all be wondering what we were waiting for!
Wattle is far better known by everyone, within Australia and overseas for the incredible masses of golden flowers it produces and the great green and gold colours which are synonymous with our sporting teams. Wattle is our national flower, so for goodness sake, why isn’t roasted wattle seed our national flavouring? Chocolatey, coffee, and hazelnut aromas are all what Melbourne cafe culture is about!! You get instant heady mocha aromas when you open the jar and then when you add it to a few spoons of Beechworth creamed honey, which is not too sweet, bursting with honey flavour and the perfect consistency for whipping into cream …. yes, you will know you are in heaven 🙂 Add some Victorian strawberries for a really Bliss-ed up version of the old chocolate ripple cake, and a new Aussie classic has been born!
I have done a little bit of a sexy version, however, feel free to leave out the alcohol and pile up the layers in little dessert or cake cups with extra sliced up strawberries for a more casual and kid friendly take.
Double or triple the quantities if you are doing a big party!
Blissed up Chocolate Ripple Cake – makes 6
1-2 packs Arnott’s Chocolate Ripple Biscuits- you will need 18 bikkies for this recipe
300ml bottle of thickened cream
1 tspn Roasted Wattle Seeds
2 tblspns Creamed Honey
1 tspn Kahlua
1 punnet strawberries
Pour thickened cream into a large bowl. Beat on low until frothy.
Add in roasted wattle seeds, creamed honey and Kahlua (or not, if you want it Kid friendly).
Whip until stiff peaks form.
Transfer cream into a piping bag with a rosette nozzle.
Pipe a swirl of cream, that does not quite reach the edge, onto the first biscuit. Place a 2nd biscuit on top and press down lightly.
Repeat the swirl of cream, top with 3rd biscuit, and finish top with a swirl of cream.
Place in an airtight container and refrigerate over night.
Place first biscuit into a dessert cup, one of those paper ones with the stiff sides is perfect.
Spoon a generous tablespoon or so of cream to cover the biscuit. Top with second biscuit.
Repeat the dollop of cream, top with 3rd biscuit and finish top with a dollop of cream.
Cover with plastic wrap and refrigerate over night.
Top it up:
Decorate with strawberries and mint sprigs. Or rosemary sprigs, if like me, you want a more adventurous flavour combination, or truth be known, you have found that all your mint has died!
I hope to post a second Christmas inspired recipe post next week, however the best laid plans can go astray, so let me take this opportunity to thank you all for supporting my little Aussie blog. Have yourselves a very merry Christmas and see you in the new year xxx