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Caramel Chocolate Ripple Cake
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5 from 1 vote

Chocolate Ripple Cake with Caramel

Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Dessert
Servings: 8
Calories: 0kcal
Author: Lauren


  • 300 mll of thickened cream
  • 1 tablespoons of icing sugar
  • 1 teaspoon of vanilla extract
  • 250 g of Chocolate Ripple Biscuits
  • 390 g of Caramel Top and Fill
  • 50 g of milk chocolate


  • Pour the Caramel Top & Fill into a small bowl and use a small whisk to mix until smooth. Set aside until needed.
  • Pour the thickened cream into a large bowl and add the icing sugar and vanilla essence and 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. Smear some of the Caramel Top and Fill onto the base of another chocolate ripple biscuit and sandwich it next to one of the chocolate ripple biscuits already on your plate. Repeat alternating between cream and caramel 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 cover the cake (I find it easiest to use toothpicks to hold up the cling wrap) and place it into the fridge for a minimum of 8 hours to allow the cream and caramel to soften the biscuits.
  • When you are ready to serve your Chocolate Ripple Cake, drizzle the melted milk chocolate over the top and serve.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg