This easy and delicious Christmas Chocolate Ripple Cake is guaranteed to impress your friends and family! This classic no bake dessert takes less than half an hour to prepare and then you just need to let it chill for a few hours until the Chocolate Ripple Biscuits are soft.
Chocolate Ripple Cake is such a classic dessert and you are really going to love this festive version!
Why you will love this recipe:
- No Bake – you won’t need an oven or cooktop to make this recipe.
- Make in Advance – this recipe is best made the day before it is needed as you need to let the cake chill so that the cream makes the biscuits go nice and soft.
- Versatile – you can decorate your Chocolate Ripple Cake however you like!
- Family Friendly – the whole family will love this recipe!
Chocolate Ripple Cake Ingredients:
Please note you will find the full ingredients and method in the recipe card below.
- Cream – you will need thickened cream for this recipe. Light versions of cream cannot be used as you will not be able to whip them.
- Chocolate Ripple Biscuits – to make the Christmas Chocolate Ripple Cake pictured, you will need two packs of biscuits. You can certainly make your cake smaller if you wish.
Some options to decorate your cake:
- Christmas M&M’s – alternatively you can pick out the green and red M&M’s from a regular pack!
- Maltesers
- Chocolate Mint Balls
- Mint Leaves
- Raspberry Lollies
- Flaked chocolate
How to Make a Christmas Chocolate Ripple Cake:
- Whip the cream until soft peaks form.
- Smear some cream on your serving plate
- Sandwich the biscuits with the cream and place on the plate. Repeat until you have the desired shape.
- Cover the cake with the remaining whipped cream.
- Cover and place in the fridge to chill for a minimum of six hours.
- When ready to serve, decorate and enjoy!
Tips for Making this Recipe:
- You will need thickened cream for this recipe – light versions will not work as they cannot be whipped.
- You will need 2 x 600ml bottles of cream to make a cake as pictured.
- Also, you will need two packs of Chocolate Ripple Biscuits for this recipe.
- The size and shape of this recipe can be varied.
- To cover, I suggest placing toothpicks around the cake and covering with cling wrap so that it is not touching the cream.
- I also suggest decorating the cake just prior to serving as some of the decorations (M&M’s in particular) can run or discolour whilst stored in the fridge.
- This recipe is best made the day before it is needed.
Chocolate Ripple Cake Variations:
- Chocolate Ripple Cake
- Baileys Chocolate Ripple Cake
- Mint Maltesers Chocolate Ripple Cake
- Chocolate Ripple Cake with Caramel
- Caramel Chocolate Ripple Cake Christmas Wreath
- Salted Caramel Chocolate Ripple Cake
More Simple Desserts You Might Also Enjoy:
- Christmas Trifle Recipe | Summer Berry Trifle
- Toblerone Cheesecake
- Easy Pavlova Recipe
- No Bake Chocolate Christmas Slice
- No Bake Mango Cheesecake
- White Christmas Slice | A Melt and Mix Recipe
- Trifle Recipe | Easy No Bake Dessert
- Mocha Brownies with Peppermint Cheesecake Swirl
- Easy Gingerbread Loaf Recipe
- Candy Cane Cheesecake Slice
Christmas Chocolate Ripple Cake
This easy Christmas Chocolate Ripple Cake is the perfect Christmas Day dessert to enjoy with your friends and family. The cake takes less than 30 minutes to prepare and can be made a day in advance if needed.
Equipment
- Electric Mixer
- Large Serving Plate
Ingredients
- 400 grams Chocolate Ripple Biscuits you will need two packs
- 900 mls Thickened Cream
- ¼ cup icing sugar 40 grams
- 2 teaspoon vanilla extract
Decorations
- 50 grams M&M's
- 50 grams Flake Chocolate
- 80 grams Maltesers
- 50 grams Mint Chocolate Balls
- 75 grams Rasperry Lollies
Instructions
- Pour the thickened cream into a large bowl, add the icing sugar and vanilla extract and use an electric hand mixer to whisk the cream until soft peaks form.
- Smear a little of the whipped cream onto the base of a large serving plate to make a circle – this will be your guide for arranging your wreath.
- Place a little cream between two chocolate ripple biscuits and stand them on your plate in the cream.
- Repeat until you have completed your wreath.
- Use a spatula to spread a thick layer of cream all over your Chocolate Ripple Cake – you want to make sure it’s covered well and you can’t see any of the biscuits.
- Carefully cover the cake (I use toothpicks to hold up the cling wrap) and place it into the fridge for a minimum of 6 hours to allow the cream and caramel to soften the biscuits.
- When you are ready to serve, decorate with your favourite lollies and chocolates
Notes
- You will need thickened cream for this recipe – light versions will not work as they cannot be whipped. You will need 2 x 600ml bottles of cream to make a cake as pictured.
- You will also need two packs of Chocolate Ripple Biscuits for this recipe.
- The size and shape of this recipe can be varied.
- To cover, I suggest placing toothpicks around the cake and covering with cling wrap so that it is not touching the cream.
- I also suggest decorating the cake just prior to serving as some of the decorations (M&M’s in particular) can run or discolour whilst stored in the fridge.
- This recipe is best made the day before it is needed.
Nutrition
Calories: 595kcalCarbohydrates: 47gProtein: 4gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 124mgSodium: 159mgPotassium: 152mgFiber: 1gSugar: 32gVitamin A: 1341IUVitamin C: 5mgCalcium: 88mgIron: 2mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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