No-bake Easter Chocolate Ripple Cake is a fun twist on a favourite Australian dessert. A 10 minute recipe made using Arnott's chocolate ripple biscuits, whipped cream and decorated with Easter eggs.
When it comes to simple desserts, it doesn't get any better than a good old fashioned chocolate ripple cake... it really is the perfect no-bake dessert!
And so why not turn it into a yummy Easter dessert by decorating it with ALL the Easter eggs!? That seems like a fabulous idea, right!???
Chocolate Ripple Cake - An Australian Classic Dessert
All Australian's know and love chocolate ripple cake - it's one of our most famous desserts. And the best part is that it only takes a few minutes to prepare, doesn't need to be cooked... and tastes AMAZING!
Chocolate ripple cake is traditionally made using Arnott's chocolate ripple biscuits, but if you can't buy them where you live, any plain chocolate cookie will work beautifully too.
Why You're Going To Love This Recipe
How could you not love everyone's favourite Aussie dessert... especially when it has an Easter twist!
- No-Bake - the best desserts are always the easiest, fuss-free ones! There's no need to turn the oven on with this simple no-bake dessert.
- Budget-Friendly - my Easter Chocolate Ripple Cake is made from basic ingredients (cream, chocolate cookies, sugar and vanilla) meaning it's kind to your wallet!
- Family-Friendly - absolutely EVERYONE loves chocolate ripple cake - from young kids to adults!
- Make Ahead Dessert - forget about running around making dessert on the day of your Easter celebration. This choc ripple cake requires overnight chilling to allow the biscuits to soften, meaning you can prep it a day in advance.
What You Need
This is one of my favourite desserts to whip up... and so it helps that it needs only a few basic ingredients:
Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- cream - use thickened or heavy cream suitable for whipping
- sugar - use caster sugar (also known as superfine sugar)
- vanilla extract - or essence
- chocolate biscuits or cookies - use Arnott's chocolate ripple biscuits or any other plain sweet chocolate cookies.
- Easter eggs - to decorate this Easter chocolate ripple cake, use a mix of hollow medium sized chocolate eggs, as well as mini solid eggs.
Step By Step Instructions
It couldn't be easier to make an Easter Chocolate Ripple Cake!
Note: Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Whip The Cream
Using hand-held beaters, a stand mixer or a Thermomix, whip the cream, caster sugar and vanilla extract until soft peaks form.
Step 2 - Prepare The Serving Dish
Spread a line of whipped cream down the centre of a long serving dish.
Note: This helps to hold the biscuits in place when they are placed onto the dish.
Step 3 - Alternate Cream & Biscuits
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 onto the line of whipped cream. Repeat until all of the biscuits have been used.
Step 4 - Cover With Whipped Cream
Use the remaining whipped cream to cover the entire outside of the chocolate biscuit log.
Step 5 - Chill
A traditional chocolate ripple cake needs to be chilled in the fridge overnight (or for at least 6 hours) to allow the biscuits to soften.
Allow enough chilling time when making a chocolate ripple cake.
Step 6 - Decorate
Use a combination of mini solid Easter eggs, hollow eggs and sprinkles to decorate the Easter chocolate ripple cake.
Expert Tips
Follow these simple tips for the perfect Easter Chocolate Ripple Cake.
Yes! Simply replace the caster sugar and vanilla extract with alcohol (such as Kahlua or Baileys) for an adults-only dessert.
For a double chocolate twist, add a tablespoon of cocoa powder to the cream when whipping
If you can't buy Arnott's chocolate ripple biscuits, you can replace them with any plain chocolate cookie.
Spread a little bit of whipped cream along your serving plate to help keep the biscuits in place.
Chocolate ripple cake is best left in the fridge overnight before serving - this allows the chocolate biscuits to soak up the moistness from the cream and become beautifully soft.
When serving, slice the chocolate ripple cake on an angle so you see all of the beautiful layers.
Refrigerate and consume within 2 days.
This recipe is not suitable for freezing.
Related Recipes
Once you've made this Easter chocolate ripple cake, you're going to become addicted to how simple this dessert is. Check out my collection of the best chocolate ripple cake recipes here, including:
- Classic Chocolate Ripple Cake - the original and arguably the best! Decorated with raspberries, Flake bars and Peppermint Crisps.
- Salted Caramel Chocolate Ripple Cake - if you love caramel, then this is a must-make!
- Baileys Chocolate Ripple Cake - a little bit boozy, a little bit chocolatey, a whole lot delicious.
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Easter Chocolate Ripple Cake
Ingredients
- 600 ml thickened cream heavy whipping
- 1 tsp caster sugar superfine
- 1 tsp vanilla extract
- 250 g Arnott's Choc Ripple biscuits or any chocolate cookies
- Easter eggs, 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 Easter eggs before serving.
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 start to 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 Easter eggs.
Notes
- Chocolate biscuits or cookies - use Arnott's chocolate ripple biscuits or any other plain sweet chocolate cookies.
- Easter eggs - to decorate this Easter chocolate ripple cake, use a mix of hollow medium sized chocolate eggs as well as mini solid eggs.
- Chocolate ripple cake is best left in the fridge overnight before serving - this allows the chocolate biscuits to soak up the moistness from the cream and become soft.
- Slice the chocolate ripple cake on an angle so you see all of the layers.
- Refrigerate and consume within 2 days.
- This recipe is not suitable for freezing.
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