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A slice of Chocolate Ripple Cake.

Chocolate Ripple Cake

An elegant Aussie classic no-bake dessert, which is super simple to make.
5 from 4 votes
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Course: Dessert
Cuisine: Australian
Keyword: chocolate ripple cake
Prep Time: 15 minutes
Setting Time: 8 hours
Total Time: 8 hours 15 minutes
Calories: 274kcal
Servings :8
Author: Vicki

Equipment

  • Electric whisk
  • long serving platter

Ingredients

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

Instructions

  • 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).

Recipe Notes

Chocolate Ripple Cake will last in the refrigerator for up to 3 days. It is not suitable for freezing.

Nutrition

Calories: 274kcal | Carbohydrates: 5g | Protein: 2g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 27mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 0.1mg
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