Choc Ripple Cake
A classic no-bake Australian dessert made from layers of Choc Ripple biscuits and whipped vanilla cream. This Choc Ripple Cake is rich, creamy, and chocolatey with a melt-in-your-mouth texture — simple to make and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 6 hours 20 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake / Refrigeration
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
500 ml (2 cups) Thickened cream
1 tsp Caster sugar
1 tsp Vanilla essence
250 g Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate
Instructions
- Place cream, caster sugar, and vanilla essence in a large mixing bowl. Beat with an electric mixer until thick and stiff peaks form.
- Spread a little whipped cream on the serving plate to anchor the biscuits.
- Spread about 1½ teaspoons of cream on one biscuit, sandwich with another biscuit, add more cream, and repeat to form a log shape.
- Lay the biscuit log on its side on the serving plate and cover the entire log with remaining whipped cream, smoothing it evenly over the top and sides.
- Cover loosely with foil and refrigerate for at least 6 hours, preferably overnight, to allow the biscuits to soften into a cake-like texture.
- Just before serving, decorate with grated chocolate and slice diagonally for a layered effect.
Notes
Chill overnight for the best soft, cake-like consistency.
Use thickened or heavy cream for a rich and stable texture.
Add peppermint or orange essence for a flavor twist.
Top with chocolate curls, berries, or caramel drizzle for variation.
Not suitable for freezing — best stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 290
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Find it online: https://chocolatecoveredamy.com/choc-ripple-cake/
