If you grew up in Australia, chances are you've had a Chocolate Ripple Cake at least once! This nostalgic no-bake dessert is made with layers of whipped cream and Arnott's chocolate ripple biscuits, chilled overnight until the biscuits soften and become cake-like. It's simple, impressive, and absolutely delicious.
It sits proudly alongside other Aussie favourites like my Tim Tam Cheesecake and Classic ANZAC Biscuits - the kind of easy, crowd-pleasing recipes that never go out of style.
My family and I really like to eat this chocolate ripple cake. I love it. Will have it again. Thanks!
- Blitzo
A Chocolate Ripple Cake is every lazy baker's dream - no oven, no fuss, and just a few simple ingredients. Made with Arnott's Choc Ripple biscuits and whipped cream, it's layered into a log, covered in more cream, and chilled overnight until the biscuits soften into a mousse-like texture.
It's a go-to for Christmas, BBQs, and family get-togethers because it can be made ahead and tastes even better the next day. I've made so many versions over the years - from boozy Baileys twists to festive Christmas wreaths - but this classic version is always the crowd favourite.
If you love easy Aussie desserts, try my Baileys Choc Ripple Cake or Salted Caramel Choc Ripple Cake - both total showstoppers!
Why You're Going To Love This Recipe
⭐ Just 2 main ingredients - You only need whipped cream and Choc Ripple biscuits to get started.
🕒 No baking required - Perfect for hot Aussie summers or when you don't want to turn the oven on. A great recipe to make with the kids!
🎄 Make-ahead magic - Chill overnight for the ultimate soft, cake-like texture.
🍫 Customisable - Add Baileys, swap biscuits, or go double chocolate (see below for ideas!).
💕 A true Aussie classic - Loved by generations and perfect for Christmas, birthdays, or weekend entertaining.
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Ripple Cake Ingredients
You only need a few simple ingredients to make this classic chocolate ripple cake. Here's what you'll need and why:
- Thickened (heavy) cream - Use thickened or heavy whipping cream that can be whipped to soft peaks. Avoid light cream - it won't hold its shape.
- Arnott's Choc Ripple biscuits - The classic choice! They're crisp, dark chocolate biscuits that soften beautifully when layered with cream. If you're outside Australia, use any plain chocolate cookie.
- Toppings - Try crushed Peppermint Crisp bars, Flake, raspberries, or shaved chocolate for a show-stopping finish.
Variations
There are so many fun ways to customise your choc ripple cake:
- Christmas Ripple Wreath - Shape the cake into a circle and decorate with berries, mint leaves, and chocolate curls.
- Boozy Version - Add a splash of alcohol (Baileys or Kahlua) to the whipped cream for a delicious adults-only twist.
- Gluten-Free Option - Use a gluten-free chocolate cookie (Coles and Woolworths both stock good ones).
- Double Chocolate Version - Mix 1 tablespoon of cocoa powder through your whipped cream for a rich, extra-chocolatey flavour.
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How To Make Chocolate Ripple Cake
This no-bake dessert is one of the easiest you'll ever make! Just a few simple steps and a little patience while it chills.
Note: scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method.
- Step 1: Whip the cream - Beat thickened cream (plus vanilla and sugar if using) until soft peaks form.
- Step 2: Start the base - Spread a line of whipped cream along your serving dish to hold the biscuits in place.
- Step 3: Layer the biscuits - Sandwich Choc Ripple biscuits together with whipped cream, then stand them upright on the dish in a long log shape.
- Step 4: Cover with cream - Once all the biscuits are used, spread the remaining cream over the entire log to cover it completely.
Chill overnight - Refrigerate for at least 6 hours (ideally overnight) until the biscuits soften and turn cake-like.
- Step 5: Decorate and serve - Just before serving, top with crushed Peppermint Crisp, Flake, fresh berries, or your favourite toppings.
Top Tip
For perfect slices, chill the cake overnight and use a sharp, warm knife to cut on a diagonal - this reveals those gorgeous ripple layers!
Recipe Tips
- Don't overbeat the cream - Stop at soft peaks so it's spreadable.
- Chill overnight - This transforms the biscuits from crunchy to cake-like.
- Use a rectangular serving board or plate - It helps the cake hold its shape.
- Add sugar sparingly - The biscuits add plenty of sweetness already.
- Decorate just before serving - Especially if using Peppermint Crisp, as the peppermint can melt slightly in the fridge. Popular options for decorating include Peppermint Crisp, Flake, fresh berries (raspberries, strawberries, blueberries, blackberries) or cherries.
- Storage - Keep covered in an airtight container in the fridge for up to 2-3 days.
- Freezing - Not suitable for freezing (the cream texture will split).
- Transporting - For warm weather or travel, try stabilising the cream by adding a spoonful of cream cheese when whipping - it helps it hold firm longer.
Chocolate Ripple Cake FAQs
At least 6 hours, but overnight is best for the biscuits to soften fully.
Yes! It's the perfect make-ahead dessert. Assemble the day before and decorate just before serving.
Any plain chocolate cookie works - Biscoff, butternut snaps, ginger snaps, or even scraped Oreos. Just avoid chocolate-coated biscuits, as the coating stops the cream soaking in.
Beat to soft peaks only, and if it's a hot day, you can stabilise your cream with a tablespoon of cream cheese or mascarpone.
Absolutely! Add crushed Peppermint Crisp or drizzle caramel sauce between the layers for easy flavour twists.
More No-Bake Desserts
Here are a few more easy, no-bake desserts you'll love:
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Chocolate Ripple Cake
Ingredients
- 600 ml thickened cream heavy whipping cream
- 1 teaspoon caster sugar optional
- 1 teaspoon 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.
Notes
- Don't overbeat the cream - Stop at soft peaks so it's spreadable.
- Chill overnight - This transforms the biscuits from crunchy to cake-like.
- For perfect slices, chill the cake overnight and use a sharp, warm knife to cut on a diagonal - this reveals those gorgeous ripple layers!
- Use a rectangular serving board or plate - It helps the cake hold its shape.
- Add sugar sparingly - The biscuits add plenty of sweetness already.
- Decorate just before serving - Especially if using Peppermint Crisp, as the peppermint can melt slightly in the fridge.
- Storage - Keep covered in the fridge for up to 2 days.
- Freezing - Not suitable for freezing (the cream texture will split).
- Transporting - For warm weather or travel, try stabilising the cream by adding a spoonful of cream cheese when whipping - it helps it hold firm longer.
Ana says
I’ve made this numerous times. Always a hit. I’ve also added a dollop of jam in between each biscuit with the cream.
Karen says
Can I do this with icecream?
Lucy says
Hi Karen, choc ripple cake is traditionally made with whipped cream which softens the biscuits in the fridge overnight. You could do a frozen ice cream version but it would be very different to a choc ripple cake.