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!
Prep Time20 minutes mins
Chilling time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Desserts
Cuisine: Australian
Keyword: Chocolate Ripple Cake, No Bake Dessert, Thermomix
Servings: 8 people
Calories: 439kcal
serving platter
Electric Beaters
- 600 mls Thickened Cream
- 250 grams Chocolate Ripple Biscuits
Optional
- 5 Tim Tams Roughly Chopped
- 140 grams Maltesers
- 50 grams Chocolate Flakes
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.
- 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.
Calories: 439kcal | Carbohydrates: 29g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 103mg | Sodium: 125mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg