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.

5 from 9 votes

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Course: Dessert

Cuisine: Australian recipe

Prep Time: 10

Chilling time: 6

Total Time: 6 10

Servings: serves

Calories: 306kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix

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.

Video

Notes

RECIPE NOTES & 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.
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.

Nutrition