Chocolate Ripple Cake (with raspberries, honeycomb & Maltesers)

Embrace your inner chocoholic, with this quick and easy (no-bake!) Chocolate Ripple Cake with chocolate cream, chopped honeycomb, Maltesers and raspberries! 

A chocolate ripple cake with topped with fresh raspberries, chopped Violet Crumble, and Maltesers around the base

If there’s one recipe you just can’t go wrong with, it’s got to be a chocolate ripple cake. Made from chocolate ripple biscuits and whipped cream, this is one no-bake dessert that’s always a hit!

A side view of a log cake covered in chocolate cream, and decorated with fresh raspberries, chopped Violet Crumble and Maltesers

I like to add a little bit of cocoa powder to my whipped cream to give it an extra chocolatey kick. This is totally optional – if you’d prefer plain whipped cream, that’s absolutely fine too. One little tip for getting your cream beautifully smooth is to place a knife into hot water, dry it completely and then run it over the finished cake. This will give your whipped cream a perfectly smooth look.

Chocolate coated honeycomb and fresh raspberries on top of a chocolate cream covered log.To make your chocolate ripple cake stay in place (especially if you’re travelling with it!), make sure you spread a thin layer of cream onto your serving plate, and then place the chocolate ripple biscuits standing upright onto the cream. When the cream sets, the chocolate ripple biscuits will stay firmly in place.

Maltesers around the base of a chocolate cream covered log, with chopped Violet Crumble and fresh raspberries on top

You don’t need a huge amount of whipped cream between each of your biscuits – just enough to hold them together. I usually use about half of of the whipped cream for the base and between the biscuits, and leave the remaining half for covering the outside of the cake.

A close up side view showing Maltesers, chopper Violet Crumble and fresh raspberries decorating a chocolate log cake

One final tip is that it’s best to make your chocolate ripple cake the day before you need it. The biscuits will soak up some of the moisture from the whipped cream overnight, making them deliciously soft… just how a good chocolate ripple cake should be!

A chocolate cream covered log cake decorated with fresh raspberries, Maltesers and chopped honeycomb

You can decorate your cake however you like. This time I went for chopped chocolate honeycomb, Maltesers and fresh raspberries and gosh it was delicious. Other yummy options are crushed Peppermint Crisp bars, fresh strawberries, Flake bars, or plain and simple sprinkles!

A serve of chocolate ripple cake showing the layers of biscuit and cream inside, with fresh raspberries, chopped honeycomb and Maltesers to decorate

How do you like to decorate your chocolate ripple cake?

A chocolate ripple cake covered in chocolate cream and decorated with Maltesers, fresh raspberries and chopped Violet Crumble

Double Choc Ripple Cake

A quick and easy (no-bake) Double Choc Ripple Cake made with chocolate cream, chopped honeycomb, Maltesers and raspberries... a chocoholics dream!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian recipe
Keyword: double choc ripple cake
Prep Time: 10 minutes
Chilling time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 serves
Calories: 276kcal

Ingredients

  • 600 ml thickened cream heavy whipping cream
  • 1 tsp vanilla extract or vanilla essence
  • 1 tbs caster sugar
  • 1 tbs cocoa powder heaped
  • 250 g plain sweet chocolate cookies like Arnott's Choc Ripple biscuits
  • chocolate honeycomb, Maltesers and fresh raspberries optional, to decorate

Instructions

Conventional Method

  • Place the cream, vanilla extract, caster sugar and cocoa powder into a bowl.
  • Beat with handheld beaters or a stand-mixer until soft peaks form.
  • Spread 1-2 tablespoons of the chocolate whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of chocolate whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 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 chocolate whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight.
  • Decorate with Maltesers, chopped honeycomb and fresh raspberries before serving.

Thermomix Method

  • Insert the butterfly into the Thermomix bowl. Add the cream and mix on Speed 3 until slightly thickened.
  • Add the cocoa powder, vanilla extract and caster sugar and mix on Speed 3 until soft peaks form (this can take anywhere between 10 seconds and a couple of minutes depending on the freshness of your cream, so make sure you watch it carefully as you don't want to over-whip the cream).
  • Spread 1-2 tablespoons of the chocolate whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of chocolate whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 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 chocolate whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight.
  • Decorate with Maltesers, chopped honeycomb and fresh raspberries before serving.

Notes

RECIPE NOTES & TIPS
Arnott’s Choc Ripple biscuits – these famous Australian biscuits are made by the company ‘Arnotts’ and are readily available from any supermarket in Australia. They are plain sweet biscuits (known as cookies in the US and other parts of the world). If you can’t buy the Arnott’s version, you can use any plain sweet chocolate biscuits you like.
Chilling time - For best results, a choc ripple cake should always be chilled overnight before serving. This allows time for the cream to soften the biscuits, giving the choc ripple cake it’s famous soft cake-like texture. At a very minimum, chill for 6 hours.
Decorating - It’s best to decorate the cake just before serving. See post for decorating substitutions. 
Storing - Store choc ripple cake in the fridge and consume within 2 days.

Nutrition

Calories: 276kcal | Carbohydrates: 17g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 115mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1.9mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

A square white plate with a serve of chocolate ripple cake with raspberries, Maltesers and chopped honeycomb

An overhead shot of a chocolate log cake topped with chopped honeycomb, raspberries and Maltesers

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24 Comments
  1. Angie @ The Little Mumma says:

    This looks AMAZING. I love a good choc ripple with Peppermint Crisp on top but I am totally going to try this variation. xx

    1. Bake Play Smile says:

      Thank you! xx

  2. Paula says:

    !!! I like to use chocolate nesquik when I make chocolate cream

    1. Bake Play Smile says:

      That’s a great idea!!! I haven’t had Nesquik for years!!!!

  3. Pat says:

    Looks great with the chocolate cream but ours was always made with the biscuits quickly dipped in sherry before the cream was applied. And I do mean quickly because they take up liquid very easily. Lovely for Christmas with fresh cream and topped with mint leaves and glacé red cherries to look like holly. Oh how ill I have made myself on this dessert over a long lifetime.
    My mum used to make this for us before I started primary school in 1954 so that tells you how long I’ve been enjoying it.
    Yours is next on my list!

    1. Lucy Mathieson says:

      Oooh delicious!! It really is such a good old classic dessert, isn’t it!

  4. Alison says:

    5 stars
    Thank you for the great recipe! I had surprisingly never made a choc ripple cake
    before – turned our beautifully and looked great!

    1. Lucy Mathieson says:

      Fantastic!!! xx

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