Our classic Chocolate Ripple Cake is an all-time favourite Australian dessert made from whipped cream and chocolate ripple biscuits and decorated with Peppermint Crisp bars, Flakes and raspberries.
When it comes to simple desserts, it doesn't get any quicker or easier than a choc ripple cake. Made from just 2 ingredients and then chilled overnight until the biscuits have softened, this is the perfect summer or Christmas dessert.
Ingredients
Note: scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.
A basic chocolate ripple cake is made from just 2 ingredients:
- whipped cream - use thickened or heavy cream that can be whipped
- Arnott's Choc Ripple biscuits - these are a famous Australian plain chocolate biscuit (known as cookies in the US). You can replace them with any plain chocolate biscuit/cookie you like.
Optional:
- caster sugar and vanilla extract - I like to add a little vanilla extract to my whipped cream which gives it a beautiful vanilla flavour. You can also add caster sugar (superfine sugar) if you would like the whipped cream to be sweeter (but please note that this dessert is sweet enough because of the chocolate biscuits!).
It's then decorated with toppings, such as:
- Peppermint Crisp bars - these are an iconic Australian chocolate bar with crispy peppermint coated with milk chocolate. You can use any peppermint chocolate bar you like.
- Flakes - these chocolate bars are made with milk chocolate and can easily be 'flaked' into small pieces over the chocolate ripple cake.
- fresh raspberries - or any fresh berries you like!
How To Make A Chocolate Ripple Cake
A chocolate ripple cake couldn't be any easier to make! It takes less than 10 minutes to prepare - and all you need is a set of hand-held beaters, a stand-mixer or a Thermomix to whip the cream!
Note: scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.
Step 1 - Whip Cream
Whip the cream until soft peaks form.
You can also add caster sugar and vanilla extract to your cream when whipping if you like.
Step 2 - Prepare The Plate
Place a thin line of whipped cream along a serving board.
This helps the chocolate biscuits to stand up in a straight line.
Step 3 - Join The Biscuits With Cream
Place a teaspoon of whipped cream onto a chocolate biscuit then sandwich together with another biscuit.
Repeat in stacks for 3-4 biscuits then place onto the whipped cream on the serving board.
Don't worry if your chocolate ripple cake looks a little messy at this stage!
Step 4 - Cover With Cream
Once all of the biscuits have been sandwiched together, cover the entire cake with whipped cream.
Step 5 - Refrigerate
Place the cake into the fridge overnight (or for a minimum of 6 hours) to allow the biscuits to soften.
This is the most important step when making a chocolate ripple cake as the chilling time allows the crunchy biscuits to soften and become soft and cake-like (the ultimate texture for a chocolate ripple cake!).
Step 6 - Decorate
Remove from the fridge, and just before serving decorate with fresh raspberries, Peppermint Crisp bars and Flakes, or your other favourite toppings, and serve.
TIP: If adding crumbled Peppermint Crisp bars - make sure you sprinkle it over just before serving as the peppermint will turn slightly liquidy when chilled in the fridge.
Choc Ripple Variations
A classic choc ripple cake can be made with so many delicious variations, such as:
- Easter Choc Ripple Cake - a fun and festive Easter dessert.
- Baileys Choc Ripple Cake - a boozy adults-only version that is the perfect cheeky dessert.
- Christmas Choc Ripple Cake Wreath - make your chocolate ripple cake into a dessert table centrepiece this Christmas!
- Salted Caramel Choc Ripple Cake - chocolate and salted caramel are a match made in heaven!
- Double Choc Ripple Cake - chocoholics will LOVE this double chocolate version.
- Gingernut Ripple Cake - swap chocolate ripple biscuits for gingernut biscuits in this yummy variation.
Tips For Making Chocolate Ripple Cake
A choc ripple cake is SO easy tip make... but here's my top tips for ensuring your cake is absolutely perfect!
- adding 1 tsp of caster sugar and 1 tsp of vanilla extract to your cream will add an extra sweetness to your whipped cream - optional.
- beat the cream until soft peaks form - don't over-whip.
- Arnott's chocolate ripple biscuits are available from all Australian supermarkets. Alternatively you can substitute them with any plain, sweet chocolate cookie.
- refrigerate overnight (or for at least 6 hours) to allow the biscuits to soften.
- use a large, long rectangular serving dish to prepare/serve your chocolate ripple cake.
- for an alcoholic version, add a little Baileys or Kahlua to your whipped cream.
- for something different, substitute the chocolate ripple biscuits for gingernut biscuits.
- for a Christmas twist, make your chocolate ripple cake into a wreath shape.
- add a little caramel sauce to the whipped cream for a caramel version.
Storing The Cake
Chocolate ripple cake can be stored in the refrigerator and consumed within 2 days.
It is not suitable for freezing.
The Very BEST Chocolate Ripple Cake Recipes
If you love chocolate ripple cake, then make sure you check out my entire collection of recipes here!
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Classic Chocolate Ripple Cake
Ingredients
- 600 ml thickened cream heavy whipping cream
- 1 tsp caster sugar optional
- 1 tsp vanilla extract optional
- 250 g Arnott's Choc Ripple biscuits see notes
- fresh raspberries, Peppermint Crisp bars and Flakes to decorate
Instructions
Conventional Method
- Place the cream, caster sugar and vanilla extract 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 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 raspberries, Peppermint Crisp bars and Flakes.
Thermomix Method
- Insert the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 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 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 raspberries, Peppermint Crisp bars and Flakes.
Julie
Can the final layer if cream be added a few hours before serving?
Lucy
Hi Julie, it really doesn't need any extra cream added 🙂
Blitzo
My family and I really like to eat these chocolate ripple cake. I loved it. Will have it again. Thanks!
Blitzo
Hi there, my second time to comment. I always made your recipe every time my family had special occasion I volunteer to bake chocolate ripple cake.
Lucy
Thank you so much for your lovely comment!
Blitzo
Wow! love the recipes appreciated!
Rosemarie Leahy
I remember making this log on a number of occasions when my kids were growing up . It was so simple to make as well as inexpensive , not to mention being so tasty . I will make this again now but will miss not being able to share it with them . But , no good for the waist line . Oh dear .
Regards Rosemarie
Lucy
Hi Rosemarie, it's a great recipe for kids isn't it!!!