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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. 

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. 
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Course: Dessert
Cuisine: Easter
Prep Time: 10 minutes
Chilling time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 10 serves
Calories: 318kcal

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

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

Calories: 318kcal | Carbohydrates: 20g | Protein: 2g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 97mg | Fiber: 0g | Sugar: 7g | Vitamin A: 880IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg