A quick and easy (no-bake) Double Choc Ripple Cake made with chocolate cream, chopped honeycomb, Maltesers and raspberries... a chocoholics dream!
What Is Choc Ripple Cake?
Chocolate ripple cake (also known as choc ripple cake) is an iconic Australian dessert made using Arnott's Choc Ripple biscuits.
Despite it's name, it's not really a 'cake' as such, but rather the biscuits soften to a cake-like texture when covered in whipped cream and chilled in the fridge overnight.
A classic chocolate ripple cake (like my recipe here) is decorated with Peppermint Crisp bars, Flake chocolate bars and fresh raspberries.
This Double Choc Ripple Cake is a fun and delicious variation on the classic recipe.
Why You're Going To Love Choc Ripple Cake
There's a LOT to love about Double Choc Ripple Cake! Here's why it's one of the most popular and famous Australian desserts:
- basic ingredients - this budget-friendly recipe requires only a few basic ingredients (the essentials being cream and chocolate ripple biscuits)
- no-bake - choc ripple cake is extra popular over summer in Australia as it makes a great dessert for Christmas or BBQs. Best of all, it's entirely no-bake, so there's no need to turn the oven on (perfect for hot summer days!)
- kid-friendly - I have NEVER met a kid (or an adult for that matter!) who doesn't love choc ripple cake. Not only do kids love eating it, it's also a great recipe for getting them to help with making it.
- perfect for chocoholics - if you love chocolate, then this double choc ripple cake is just for you! Chocolate biscuits, chocolate whipped cream plus extra chocolates to decorate!!
What You Need
Forget about complicated recipes and fancy ingredients... this double choc ripple cake couldn't be easier to make (or eat!):
- 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 cookies you like.
- cream - choose a heavy whipping cream or thickened cream that can be whipped.
- vanilla extract and caster sugar (optional) - I like to add a little vanilla extract and caster sugar (superfine sugar) to my cream when whipping. This just gives it a little extra sweetness and flavour. You can however omit these ingredients as the biscuits give the cake sweetness.
- cocoa powder - this is added to the cream to make delicious chocolate whipped cream!
- For decorating - I like to use chunks of chopped chocolate honeycomb, Maltesers (also known as Whoppers) and fresh raspberries to decorate my double choc ripple cake. See below for decorating substitutions.
How To Assemble A Choc Ripple Cake
This Double Choc Ripple Cake is so easy to put together... and it takes less than 10 minutes!
Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
Step 1 - Whip the cream
You can do this using hand-held beaters, a stand mixer or a Thermomix.
Step 2 - Prepare the serving dish
Find a long rectangular serving dish and spread 1-2 tablespoons of the chocolate whipped cream along the length of the dish in the centre.
Step 3 - Add the biscuits
Place a small amount of chocolate whipped cream (around 1 teaspoon) onto a choc ripple biscuit and spread it out using the back of the spoon. Place another biscuit on top and repeat until you have a stack of around 5 biscuits.
Step 4 - Place onto the serving dish
Place the stack of biscuits onto the cream line on the serving dish. Repeat Step 3 until all of the biscuits have been used and you have a long line of biscuits and cream on the serving dish (refer to my classic choc ripple cake recipe for a visual example for this).
Step 5 - Cover in whipped cream
Spread the remaining chocolate whipped cream over the entire log of biscuits.
Step 6 - Chill overnight
This is the most important step! In order for the biscuits to soften into a beautiful 'cake-like' texture, it's important to chill chocolate ripple cake in the fridge overnight.
Step 7 - Decorate
When ready to serve, decorate with chopped chocolate honeycomb, Maltesers (Whoppers) and fresh raspberries.
Recipe Tips & FAQ
You can use absolutely any brand of plain sweet chocolate cookies you like.
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.
Absolutely not! Check out my classic chocolate ripple cake recipe as an alternative.
It's best to decorate the cake just before serving.
Store choc ripple cake in the fridge and consume within 2 days.
Decorating Substitutions
You can decorate your double choc ripple cake with absolutely anything you like!
Here's some ideas:
- fresh berries - blackberries, blueberries, strawberries and raspberries
- salted caramel sauce and caramel candies - (such as Jersey caramels)
- chopped chocolate bars - like Flakes and Peppermint Crisps
- cherries and shaved chocolate curls
- Candy canes and Christmas coloured M&Ms - for a fun Christmas twist!
More Chocolate Ripple Cake Recipes
If you try my Double Choc Ripple Cake and love it (which I can almost 100% guarantee that you will!), then please have a browse through my other chocolate ripple cake recipes.
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Double Choc Ripple Cake
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.
Alison
Thank you for the great recipe! I had surprisingly never made a choc ripple cake
before - turned our beautifully and looked great!
Lucy Mathieson
Fantastic!!! xx
Pat
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!
Lucy Mathieson
Oooh delicious!! It really is such a good old classic dessert, isn't it!
Paula
!!! I like to use chocolate nesquik when I make chocolate cream
Bake Play Smile
That's a great idea!!! I haven't had Nesquik for years!!!!
Angie @ The Little Mumma
This looks AMAZING. I love a good choc ripple with Peppermint Crisp on top but I am totally going to try this variation. xx
Bake Play Smile
Thank you! xx