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

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Course: Dessert

Cuisine: Easter

Prep Time: 10

Chilling time: 6

Total Time: 6 10

Servings: serves

Calories: 318kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix

Ingredients

600 ml thickened cream heavy whipping
1 teaspoon caster sugar superfine
1 teaspoon 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

Chill overnight if possible – or a minimum of 6 hours, this allows the biscuits to soften into cake-like layers.
Use cold cream – cold cream whips faster and holds its shape better.
Don’t overwhip the cream – stop once soft peaks form so it spreads easily.
Spread a little bit of whipped cream along your serving plate to help keep the biscuits in place.
Slice on a diagonal – this reveals the beautiful striped layers of biscuit and cream.
Decorate just before serving – this keeps the Easter eggs looking fresh and colourful. Use a combination of mini eggs, hollow eggs, chocolate bunnies and sprinkles.
Transport tip – assemble the cake on the platter you plan to serve it on.
Storage – keep the cake refrigerated in an airtight container for up to 2 days.
Freezing – this dessert is not ideal for freezing as the cream can separate once thawed.

Nutrition