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A whipped cream chocolate ripple cake decorated with raspberries, Peppermint Crisp and chocolate.

Classic Chocolate Ripple Cake

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. 
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Course: Dessert
Cuisine: dessert
Keyword: chocolate ripple cake
Prep Time: 10 minutes
Chilling time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 serves
Calories: 306kcal

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

  • 600 ml thickened 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.

Video

Notes

RECIPE NOTES & TIPS
Adding 1 tsp of caster sugar and 1 tsp of vanilla extract to your cream will add an extra sweetness to your whipped cream.
Beat the cream until soft peaks form.
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.
Store in the refrigerator and consume within 2 days.
This recipe is not suitable for freezing. 

Nutrition

Calories: 306kcal | Carbohydrates: 6g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 39mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 0.1mg