Topped with Tim Tams and Maltesers, this easy Baileys Chocolate Ripple Cake is guaranteed to become a new favourite! You will love how simple this Choc Ripple Cake is to put together and you can also make it a day in advance before you need to serve it. This dessert is certainly one just for the adults and it is perfect for your next special occasion.
It’s no secret that I love a good Chocolate Ripple Cake recipe, with just a *couple* of them on the blog already – make sure you try my Caramel Chocolate Ripple Cake recipe and Christmas Chocolate Ripple Wreath – yum!!
Why you will love this recipe:
Easy – although this Chocolate Ripple Cake looks impressive, it really is easy to put together.
Quick – after whipping the Baileys Chocolate Cream, all you need to then do is assemble the Ripple Cake.
Make Ahead of time – you can make this dessert up to two days in advance. Simply cover it in cling wrap and store in the fridge until ready to serve.
Ingredients:
Thickened Cream – you need to ensure the cream you buy can be whipped. Do not use light/pouring cream for this recipe.
Baileys – other brands of Irish Creme can also be used.
Tim Tams and Maltesers to decorate – you can substitute your favourite chocolates here. This dessert is also great when served with fresh strawberries and chocolate flakes.
How to Make a Chocolate Ripple Cake with Baileys
Please note you will find the full recipe and ingredients list in the recipe card below.
Step 1. Whip the cream with cocoa and icing sugar until light peaks form.
Step 2. Add the Baileys and combine.
Step 3. Smear a little of the Baileys Chocolate Cream onto your serving plate and also on one side of a chocolate ripple biscuit. Stand the biscuit in the cream and repeat until all the biscuits have been used.
Step 4. Cover the Biscuits with the remaining cream mixture and decorate before covering and placing into the fridge for at least four hours.
Tips for Making this Recipe:
Make sure the cream you buy to use in this recipe can be whipped.
You can increase the amount of Baileys you use in the cream for a boozier version.
This Baileys Chocolate Ripple Cake is certainly a version just for the adults thanks to the addition of two shots of Irish Cream to the whipped Chocolate Cream mixture, although you do want to make it family friendly (and share with the kids!) then you can easily leave the Baileys out.
Like all Chocolate Ripple cake recipes, there really isn’t too much involved putting this recipe together, do try to make it a few hours in advance (preferably at least 4 hours) as this will give the Baileys flavoured chocolate cream a chance to soak right into the chocolate ripple biscuits to create a lovely and soft texture.
To store, carefully cover it with some cling wrap or pop into an airtight container and keep refrigerated until needed.
Frequently Asked Questions
Chocolate Ripple Biscuits are a plain chocolate biscuit that is produced by Arnott’s.
Instead of Chocolate Ripple Biscuits you can use Gingernut, Tim Tams, Chocolate Chip Cookies, Shortbread, practically any type of biscuit!
More Easy Dessert Recipes:
- Chocolate Ripple Cake with Caramel
- White Chocolate Oreo Cheesecake Balls
- Christmas Trifle Recipe | Summer Berry Trifle
- Easy Pavlova Recipe
- Christmas Chocolate Ripple Cake
- No Bake Mango Cheesecake
- Easy Caramel Tarts
- Chocolate Trifle Recipe
- Mint Maltesers Chocolate Ripple Cake
- Strawberry Jelly Cheesecake
Looking for even more?
For more great easy dessert recipes, check out our collection of no bake Christmas recipes, Cakes and Cheesecake and easy family recipe books and ebooks. You can shop the collection here.
Baileys Chocolate Ripple Cake
Equipment
- Electric Beaters
- Serving Plate
Ingredients
- 600 mls thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa
- 60 grams Baileys Irish Cream 2 shots
- 250 grams Chocolate Ripple Biscuits
- 6 Tim Tams roughly chopped
- 200 grams Maltesers
Instructions
- 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.
- Add the Baileys Irish Cream and lightly whisk to combine.
- 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.
- Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream. Repeat until you have completed your Chocolate Ripple log.
- 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.
- 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.
- Carefully cover your Chocolate Ripple Cake and place in the fridge for 6+ hours to allow the biscuits to soften.
Notes
- Make sure the cream you buy to use in this recipe can be whipped.
- You can increase the amount of Baileys you use in the cream for a boozier version.
- This Baileys Chocolate Ripple Cake is certainly a version just for the adults thanks to the addition of two shots of Irish Cream to the whipped Chocolate Cream mixture, although you do want to make it family friendly (and share with the kids!) then you can easily leave the Baileys out.
- Like all Chocolate Ripple cake recipes, there really isn’t too much involved putting this recipe together, do try to make it a few hours in advance (preferably at least 4 hours) as this will give the Baileys flavoured chocolate cream a chance to soak right into the chocolate ripple biscuits to create a lovely and soft texture.
- To store, carefully cover it with some cling wrap or pop into an airtight container and keep refrigerated until needed.
Kiri
Can this be frozened?
Lauren Matheson
Hi Kiri, no sorry it can’t.
Andrea collins
Is it possible to get a hard copy of recipe books?
Lauren Matheson
Hi Andrea, we have a few printed recipe books – you can see them all in our store – http://www.createbakemake.com/shop