Why You’ll Love This Recipe

I love this recipe because it’s practically foolproof and takes only minutes to assemble. The magic happens in the fridge as the biscuits soften into a cake-like texture, turning something so simple into a dessert that tastes far more impressive than the ingredients suggest. It’s creamy, chocolatey, and refreshing, and I can easily customize it with extra toppings or flavors to suit any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Directions

I start by placing the cream, sugar, and vanilla essence in a large mixing bowl. I beat the mixture with an electric beater until it becomes thick and forms stiff peaks — this gives the cake its signature rich and fluffy texture.

Next, I spread a little whipped cream on the base of my serving plate to help the biscuits stick. I then spread about 1½ teaspoons of cream onto one biscuit, sandwich it with another biscuit, add another layer of cream, and repeat this process to form a log shape. Once I’ve used all the biscuits, I place the log onto the serving plate on its side.

Then, I cover the entire log with the remaining cream, spreading it evenly over the top and sides until completely coated. I cover it loosely with foil and refrigerate it for at least 6 hours, though I often leave it overnight — this allows the biscuits to soften into a cake-like consistency.

Just before serving, I sprinkle the top generously with grated chocolate for a beautiful, simple finish.

Servings and Timing

This recipe serves 15 people and takes only about 20 minutes to prepare, plus 6 hours of chilling time. It’s the ultimate make-ahead dessert — I love preparing it the day before serving so it’s perfectly set and ready to enjoy.

Variations

I sometimes add a drizzle of chocolate sauce or caramel before serving for extra indulgence. For a festive twist, I use peppermint or orange essence in the cream. Crushed nuts, chocolate curls, or fresh berries make great toppings too. If I want a different shape, I assemble the cake in a round dish or make mini versions using smaller biscuit stacks.

Storage/Reheating

I store the cake covered in the fridge for up to 3 days. The texture actually improves after a day as the biscuits continue to soften. It’s not suitable for freezing, as the cream can separate once thawed.

FAQs

Why is it called Choc Ripple Cake?

It’s named after the Arnott’s Choc Ripple biscuits used to make it — they’re chocolate-flavored with a rippled texture.

Can I use a different biscuit?

Yes, any crisp chocolate or plain biscuit works, though the classic Choc Ripple gives the best result.

How long should I chill it for?

At least 6 hours, but overnight is ideal for the perfect soft, cake-like texture.

Can I make this ahead?

Absolutely — I often make it a day in advance for convenience and even better texture.

Can I add fruit?

Yes, sliced strawberries, raspberries, or bananas layered with the cream are delicious additions.

What kind of cream should I use?

Thickened or heavy whipping cream works best for a stable, rich texture.

Can I make it dairy-free?

Yes, by using a dairy-free whipping cream and suitable biscuits.

How do I get neat slices?

I use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.

Can I decorate it differently?

Definitely — try grated chocolate, cocoa powder, crushed biscuits, or even a drizzle of ganache.

How far in advance can I make it?

I like to make it up to 24 hours before serving; it keeps its shape and flavor beautifully.

Conclusion

This Choc Ripple Cake is the ultimate easy dessert — simple ingredients, zero baking, and a stunning result every time. I love how the crisp biscuits transform into soft, chocolatey layers surrounded by clouds of vanilla cream. Whether for a family dinner, Christmas table, or casual get-together, it’s a timeless Australian classic that never disappoints.