Choc-Ripple Biscoff Cake

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Choc-Ripple Biscoff Cake

By: Naomi Sherman

Take an old-fashioned family favourite and give it an on-trend makeover by adding Biscoff spread to the recipe.


  • 400g jar Biscoff spread
  • 500mL cream
  • 1 packet Choc Ripple biscuits


  • Making sure the Biscoff is at room temperature, scoop it into a mixing bowl or the bowl of a stand mixer and add a splash of cream.
  • Slowly beat together, adding more cream until the two are combined, and then increase the speed until the mixture is whipped.
  • Line a dish with cling film and spread a layer of the Biscoff cream on the base.
  • Add a layer of chocolate biscuits and continue alternating with the cream until the dish is filled. Finish with a layer of cream on top.
  • Cover and chill overnight.
  • Note: Try swapping Butternut Snaps for the Choc Ripple biscuits, or chocolate hazelnut spread for the Biscoff.


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Naomi Sherman

Naomi Sherman

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