Easter Chocolate Ripple Cake

Our 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.

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: Easter

Prep Time: 10

Chilling time: 6

Total Time: 6 10

Servings: serves

Calories: 318kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix

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

Metric - US Customary

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

RECIPE NOTES & TIPS

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.

Nutrition