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A chocolate ripple cake covered in chocolate cream and decorated with Maltesers, fresh raspberries and chopped Violet Crumble

Double Choc Ripple Cake

A quick and easy (no-bake) Double Choc Ripple Cake made with chocolate cream, chopped honeycomb, Maltesers and raspberries... a chocoholics dream!
5 from 4 votes
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Course: Dessert
Cuisine: Australian recipe
Prep Time: 10 minutes
Chilling time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 12 serves
Calories: 276kcal

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

  • 600 ml thickened cream heavy whipping cream
  • 1 tsp vanilla extract or vanilla essence
  • 1 tbs caster sugar
  • 1 tbs cocoa powder heaped
  • 250 g plain sweet chocolate cookies like Arnott's Choc Ripple biscuits
  • chocolate honeycomb, Maltesers and fresh raspberries optional, to decorate

Instructions

Conventional Method

  • Place the cream, vanilla extract, caster sugar and cocoa powder into a bowl.
  • Beat with handheld beaters or a stand-mixer until soft peaks form.
  • Spread 1-2 tablespoons of the chocolate whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of chocolate whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 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 chocolate whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight.
  • Decorate with Maltesers, chopped honeycomb and fresh raspberries before serving.

Thermomix Method

  • Insert the butterfly into the Thermomix bowl. Add the cream and mix on Speed 3 until slightly thickened.
  • Add the cocoa powder, vanilla extract and caster sugar and mix on Speed 3 until soft peaks form (this can take anywhere between 10 seconds and a couple of minutes depending on the freshness of your cream, so make sure you watch it carefully as you don't want to over-whip the cream).
  • Spread 1-2 tablespoons of the chocolate whipped cream along the base of your serving dish.
  • Hold one chocolate ripple biscuit in your hand. Spread a teaspoon of chocolate whipped cream onto the flat edge and place another chocolate ripple biscuit on top. Repeat until you have a stack of 5 biscuits in your hand.
  • Place the stack standing upright onto the cream on the serving plate. Repeat with another 5 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 chocolate whipped cream to spread over the entire outside of the log.
  • For best results, place in the fridge overnight.
  • Decorate with Maltesers, chopped honeycomb and fresh raspberries before serving.

Notes

RECIPE NOTES & TIPS
Arnott’s Choc Ripple biscuits – these famous Australian biscuits are made by the company ‘Arnotts’ and are readily available from any supermarket in Australia. They are plain sweet biscuits (known as cookies in the US and other parts of the world). If you can’t buy the Arnott’s version, you can use any plain sweet chocolate biscuits you like.
Chilling time - For best results, a choc ripple cake should always be chilled overnight before serving. This allows time for the cream to soften the biscuits, giving the choc ripple cake it’s famous soft cake-like texture. At a very minimum, chill for 6 hours.
Decorating - It’s best to decorate the cake just before serving. See post for decorating substitutions. 
Storing - Store choc ripple cake in the fridge and consume within 2 days.

Nutrition

Calories: 276kcal | Carbohydrates: 17g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 115mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1.9mg