This decadent Chocolate Ripple Cake is an Aussie favourite made with Arnott's Chocolate Ripple Biscuits and sweetened freshly whipped cream. It's perfect for any occasion, whether you're hosting a birthday party, afternoon tea, or want a special treat.
Chocolate Ripple Cake is an age-old Australian dessert dating back to the 1930s. It's so simple and delicious it's no wonder it's stood the test of time.
The best thing about Chocolate Ripple Cake is you can decorate it any way you like. I love the simplicity of fresh berries and grated chocolate.
Why You'll Love This Recipe
- Simple, elegant, classic.
- 4 ingredients + toppings.
- Can be made a day ahead.
Note: The full quantities are shown in the recipe card below.
Chocolate Ripple Biscuits - made by Arnotts.
Cream - use full-fat whipping cream / thickened cream.
Icing sugar - adds some sweetness. You could also use caster sugar.
Vanilla extract - either vanilla essence or extract.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Whip the cream, icing sugar and vanilla extract until stiff peaks form. Be careful not to overwhip!
2. Spread a layer of the cream onto a rectangular serving plate.
3. To make the stacks of ripple biscuits, place a couple of teaspoons of cream onto one side of the biscuit, then place another biscuit on top, pushing down slightly. Repeat until you have a stack of 5. Place the stack sideways on the plate.
4. Repeat with the remaining biscuits until you have 4 stacks. Place some cream in between the stacks to help stick them together.
5. Cover the biscuits completely with cream on top and sides.
6. Leave to set in the fridge for 6-8 hours or overnight. Decorate with fresh berries and grated chocolate.
Only cut the Chocolate Ripple Cake after it's adequately set; otherwise, it will collapse! (which has happened to me as I was impatient!).
Variations and Decoration Ideas
You could use butternut snap biscuits instead of chocolate ripple biscuits. Peppermint Crisp is a popular way to decorate Choc Ripple Cake. Also, decorate with cherries for a festive twist.
FAQs & Expert Tips
It will last in the fridge for up to three days.
No, as it's made with cream, it's best consumed fresh.
It takes 6-8 hours to set. If you try to cut into it sooner, it may collapse!
Chocolate Ripple Cake
- Electric whisk
- long serving platter
For the Cake
- 20 Arnott's chocolate ripple biscuits, (250g packet)
- 600 mls whipping cream
- 1 tablespoon icing sugar, or caster sugar
- ½ teaspoon vanilla extract, or essence
For the Topping
- 1 cup mixed fresh berries
- Add the cream, icing sugar and vanilla extract to a large bowl and beat with an electric whisk until soft peaks form.
- Spread a layer of the cream onto a rectangular platter. This serves as the base for the biscuits. (see the photo in step 2 of the recipe post above).
- Spread 2 teaspoons of cream onto the back of one biscuit. Sandwich with a second biscuit and repeat until you have a stack of 5 biscuits.
- Place the biscuit stack, edges side down, onto the platter. Repeat with the remaining biscuits until you have 4 stacks in total. Place some cream in between the stacks to help stick them together. (see the photo in step 4 of the recipe post above).
- Completely cover the biscuits with cream, then place in the fridge for 6-8 hours or overnight to set. Decorate the next day with fresh berries or any toppings you like! (see the photos in steps 5 & 6 of the recipe post above).