This classic Chocolate Ripple Cake recipe is guaranteed to be a crowd pleaser! Made using two core ingredients, you can decorate this cake to suit everyones taste. This dessert is also able to be made a day in advance, which makes it perfect for entertaining. Both regular and Thermomix instructions included.
This no bake dessert was always a feature at any special event when I was growing up and it is still super popular now!
Why you will love this recipe
- No Bake – this recipe requires no cooking at all.
- Two ingredients – you just need two ingredients – chocolate ripple biscuits and cream!
- Versatile – you can easily double or half this recipe if you wish. You can also change the shape to make a wreath – perfect for Christmas!
- Options – you can decorate your Chocolate Ripple Cake with whatever you like! We also enjoy this dessert topped simply with chocolate flakes or fresh berries.
Ingredients
Please note you will find the full ingredient list and recipe instructions in the recipe card below.
To make this recipe, you will need:
- Thickened Cream – you need to ensure the cream that you buy can be whipped.
- Chocolate Ripple Biscuits – These are a plain biscuits made by Arnott’s. You can use any type/brand of plain chocolate biscuit.
Optional Extras
Although you can enjoy this dessert as it is, it is even more delicious when topped with some yummy extras such as:
- Tim Tams
- Maltesers
- Chocolate Flakes
How to Make a Chocolate Ripple Cake.
- Whip the cream until soft peaks form.
- Place a little cream on the base of the platter you are going to use, this helps the biscuits to stand up.
- Place a little cream on the back of a biscuit and pop it onto your serving platter. Repeat until you have used all of the biscuits.
- Cover the cake with the remaining cream and decorate if you wish.
- Cover the cake with cling wrap and place into the fridge for a minimum of 6 hours to chill.
Chocolate Ripple Cake Variations:
You might also like to try these versions of this classic recipe:
- Baileys Chocolate Ripple Cake
- Mint Maltesers Chocolate Ripple Cake
- Chocolate Ripple Cake with Caramel
- Christmas Chocolate Ripple Cake
- Caramel Chocolate Ripple Cake Christmas Wreath
- Gingernut Log
Tips for Making this Recipe:
- Make sure that you do not over whip the cream, it is ready when soft peaks are just beginning to form.
- You can find Chocolate Ripple Biscuits in supermarkets across Australia. You can also use any other type of plain sweet Chocolate Biscuit for this recipe.
- It is important to let the cake chill for a minimum of 6 hours (preferably overnight) as this allows the biscuits time to soften. If you remove the cake from the fridge too soon, the biscuits inside will still be crunchy.
- You can store your cake (covered) in the fridge for up to two days.
More Easy Dessert Recipes:
- Easy Chocolate Trifle Recipe
- Classic Pavlova Recipe
- Easy Caramel Tarts
- No Bake Lemon Cheesecake Slice
- Trifle Recipe | Easy No Bake Dessert
- Strawberry Jelly Cheesecake
- Easy Apple Crumble
- Apple Sponge Pudding
- Christmas Jelly Slice
Chocolate Ripple Cake Recipe
This Classic Chocolate Ripple Cake recipe requires just two ingredients to make and takes less than 20 minutes to prepare and will become your new favourite no bake dessert!
Equipment
- serving platter
- Electric Beaters
Ingredients
- 600 mls Thickened Cream
- 250 grams Chocolate Ripple Biscuits
Optional
- 5 Tim Tams Roughly Chopped
- 140 grams Maltesers
- 50 grams Chocolate Flakes
Instructions
- Pour the thickened cream into a large bowl. Use an electric hand mixer to whisk the cream until soft peaks form.
- 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 Cake. Make sure it’s covered well and you can’t see any of the biscuits.
- Roughly chop 6 Maltesers into pieces and place on top of your cake along with the Tim Tam pieces. Place Maltesers around the edges of your cake to decorate.
- Cover the cake with cling wrap and place into the fridge for a minimum of 6 hours to chill.
Thermomix Instructions
- Insert the butterfly into the Thermomix bowl. Add the cream and mix on Speed 3 until soft peaks form.
- 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 Cake. Make sure it’s covered well and you can’t see any of the biscuits.
- Roughly chop 6 Maltesers into pieces and place on top of your cake along with the Tim Tam pieces. Place Maltesers around the edges of your cake to decorate.
- Cover the cake with cling wrap and place into the fridge for a minimum of 6 hours to chill.
Notes
- Make sure that you do not over whip the cream, it is ready when soft peaks are just beginning to form.
- You can find Chocolate Ripple Biscuits in supermarkets across Australia. You can also use any other type of plain sweet Chocolate Biscuit for this recipe.
- It is important to let the cake chill for a minimum of 6 hours (preferably overnight) as this allows the biscuits time to soften. If you remove the cake from the fridge too soon, the biscuits inside will still be crunchy.
- You can store your Chocolate Ripple Cake (covered) in the fridge for up to two days.
Nutrition
Calories: 439kcalCarbohydrates: 29gProtein: 3gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 103mgSodium: 125mgPotassium: 123mgFiber: 1gSugar: 19gVitamin A: 1108IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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