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! 

Chocolate Ripple Cake

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!

Chocolate Ripple Cake

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 Ripple CakeTo 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.

Chocolate Ripple Cake

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.

Chocolate Ripple 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!

Chocolate Ripple Cake

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!

Chocolate Ripple Cake

How do you like to decorate your chocolate ripple cake?

Chocolate Ripple Cake

Embrace your inner chocoholic, with this quick and easy (no-bake!) Chocolate Ripple Cake with chocolate cream, chopped honeycomb, Maltesers and raspberries!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: cakes
Prep Time: 10 minutes
Chilling time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 serves
Calories: 276kcal

Ingredients

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

Instructions

Conventional Method

  • Place the cream, vanilla essence, caster sugar and cocoa powder into a bowl.
  • Beat with handheld beaters or a stand-mixer until soft peaks form.
  • 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 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 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

  • Place the cream into the TM bowl. Mix on Speed 3.5 until slightly thickened.
  • Add the cocoa powder, vanilla essence and caster sugar and mix on Speed 3.5 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 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 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 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.

Nutrition

Calories: 276kcal | Carbohydrates: 17g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 115mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14.7% | Vitamin C: 0.4% | Calcium: 3.7% | Iron: 10.4%
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

Chocolate Ripple Cake

Chocolate Ripple Cake

24 thoughts on “Chocolate Ripple Cake (with raspberries, honeycomb & Maltesers)”

  1. 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:


    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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