The ultimate Baileys Chocolate Ripple Cake decorated with fresh berries and chocolate… this quick and easy recipe is the perfect no-bake dessert!
Over the last few years, I’ve shared lots of different chocolate ripple cake recipes on Bake Play Smile (usually in the lead up to Christmas… because that’s when I start craving choc ripple cake!!).
There was my epic Malteser & Nutella Wreath, a Salted Caramel Popcorn version and a Chocolate Overload Ripple Cake… butttttt… wait for it… this Baileys Chocolate Ripple Cake just might be my favourite recipe yet!!!
Yep, it really, really is absolutely DELICIOUS! It’s like a classic chocolate ripple cake… but with a boozy Baileys twist (so obviously this dessert is just for the adults).
If you’ve made a chocolate ripple cake before, you’ll know how easy they are! Simply spread whipped cream over chocolate biscuits, make them into a nice log shape on a serving board, cover in more whipped cream, chill overnight and decorate. It really is that simple. You don’t even need to turn on the oven (winning!).
I kept the decorations on my Baileys Chocolate Ripple Cake pretty simple this year (which is soooooo unlike me!), but it really doesn’t need anything more than this. Yummy berries keep everything fresh (I used strawberries, blueberries and raspberries), the chocolate shards add a sweet crunch and the fresh mint leaves give a pretty pop of colour. Simple but delicious.
So if you need a dessert recipe that’s:
- quick
- easy
- no-bake
- a little bit cheeky (hellloooo Baileys!)
- and totally DELICIOUS
…. then this Baileys Chocolate Ripple Cake is for YOU!!!
Enjoy!!! xxx
Baileys Chocolate Ripple Cake - Conventional Method
The ultimate Baileys Chocolate Ripple Cake decorated with fresh berries and chocolate... this quick and easy recipe is the perfect no-bake dessert!
Ingredients
- 600 ml thickened cream
- 100 ml Baileys Irish Cream
- 1 x 250g pkt Arnott's Choc Ripple biscuits
- fresh berries, chocolate and fresh mint leaves, to decorate
Instructions
- Place the cream into a bowl.
Beat with handheld beaters or a stand-mixer until soft peaks form. Gently beat through the Baileys Irish Cream until combined.
Spread some of the whipped cream along the base of your serving dish.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the log.
For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
Decorate with fresh berries, chocolate (see notes) and fresh mint leaves.
Recipe Notes
To make the chocolate decorations, I melted milk and white chocolate in seperate bowls and then spread them over baking paper in a thin layer, rolled up the baking paper tightly and placed in the fridge until set. When the chocolate has set, unravel the baking paper and you'll have beautiful chocolate pieces!
Baileys Chocolate Ripple Cake - Thermomix Method
The ultimate Baileys Chocolate Ripple Cake decorated with fresh berries and chocolate... this quick and easy recipe is the perfect no-bake dessert!
Ingredients
- 600 ml thickened cream
- 100 ml Baileys Irish Cream
- 1 x 250g pkt Arnott's Choc Ripple biscuits
- fresh berries, chocolate and fresh mint leaves, to decorate
Instructions
Insert the butterfly into the Thermomix bowl. Add the cream and beat on Speed 3 until very soft peaks just start to form.
Add the Baileys Irish cream and beat again on Speed 3 until combined and soft peaks have formed.
Spread some of the whipped cream along the base of your serving dish.
Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
Use the remaining whipped cream to spread over the entire outside of the log.
For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
Decorate with fresh berries, chocolate (see notes) and fresh mint leaves.
Recipe Notes
To make the chocolate decorations, I melted milk and white chocolate in seperate bowls and then spread them over baking paper in a thin layer, rolled up the baking paper tightly and placed in the fridge until set. When the chocolate has set, unravel the baking paper and you'll have beautiful chocolate pieces!
