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chocolate ripple cake on a white plate, topped with peppermint and chocolate.
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5 from 14 votes

Chocolate Ripple Cake Recipe

An iconic Australian dessert, Chocolate Ripple cake is made with Arnott’s Chocolate Ripple biscuits and sweetened whipped cream with a touch of vanilla. Perfect for Christmas and entertaining, it comes together in a matter of minutes - no baking required!
Prep Time10 minutes
Cook Time0 minutes
Setting Time6 hours
Total Time6 hours 10 minutes
Course: cakes, Dessert
Cuisine: Australian
Servings: 8
Calories: 397kcal

Ingredients

  • 250 grams Chocolate Ripple biscuits approx. 27 biscuits. (if you are making it into a wreath, you will need 375 grams, 1 and ½ packets).
  • 600 ml thickened cream (if you're making a wreath, you will need 3 cups of cream).
  • 1 teaspoon vanilla extract extract or paste
  • 1-2 tablespoon icing sugar (or more or less, to taste)

To top (optional, or choose your own!)

  • 2 Peppermint Crisp bars crushed or chopped
  • fresh berries
  • mini meringues
  • coloured chocolate balls for a Christmas themed cake

Instructions

  • ** This cake needs 6-8 hours to soften, so it should be prepared the day before it is required and chilled in the fridge until you are ready to decorate.
  • Set aside a flat serving platter or plate of your desired size.
  • Start by whipping the cream, vanilla and icing sugar with electric handheld beaters or a stand mixer. The cream should form firm peaks and hold its shape, but be careful not to overbeat.
  • Spread a small amount of the cream over your prepared serving plate, in the shape that you are going to make your cake.

For a traditional log shape

  • Pick up a biscuit and spread 1 tablespoon of cream over the bottom, to cover. Place another biscuit on top and gently press to seal them together. Continue layering the biscuits and cream into stacks of 5-6 biscuits high, with cream in between each biscuit.
    It's ok if cream spills from the sides, as the entire cake will be covered in cream.
  • Place the biscuit stacks onto your prepared serving platter. Arrange them into 4 or 5 rows (resembling a rectangular log shape).
  • Use a spatula to spread the remaining cream over the top and sides of the biscuits, until completely covered. You shouldn't be able to see any biscuits through the cream.
  • Cover the cake or add to an airtight container and refrigerate for 6-8 hours (or overnight) until set. See notes below on how to cover.
  • When you are ready to serve, decorate the cake with your favourite toppings (Peppermint Crisp bars, crushed chocolate, mini meringues, fresh berries. Then slice and serve chilled.

For a wreath

  • Pick up a biscuit and spread 1 tablespoon of cream onto the bottom, to cover. Place another biscuit on top and gently press to seal them together. Continue to layer the biscuits together with a tablespoon of cream in between.
    It's ok if cream spills from the sides, as the entire cake will be covered in cream.
  • Shape the biscuit and cream layers into a circular shape, onto the serving platter or plate you have chosen.
  • Use a spatula to spread the remaining cream over the top and sides of the biscuits, until completely covered. You shouldn't be able to see any biscuits through the cream.
  • Cover the cake or add to an airtight container and refrigerate for 6-8 hours (or overnight) until set. See notes below on how to cover.
  • When you are ready to serve, decorate the cake with your favourite toppings (Peppermint Crisp bars, crushed chocolate, mini meringues, fresh berries. Then slice and serve chilled.

For individual Chocolate Ripple cakes (makes 6)

  • Pick up a biscuit and spread 1 tablespoon of cream onto the bottom, to cover. Place another biscuit on top and gently press to seal them together.
    It's ok if cream spills from the sides, as the entire cake will be covered in cream.
  • Continue to layer the biscuits (with cream between each layer) to form individual cakes of about 4 biscuits high. Place them onto your chosen platter, with a little cream at the bottom.
  • Use a spatula to spread the remaining cream over the top and sides of the biscuits, until completely covered. You shouldn't be able to see any biscuits through the cream.
  • Cover the cakes or add to an airtight container and refrigerate for 6-8 hours (or overnight) until set. See notes below on how to cover.
  • When you are ready to serve, decorate the cakes with your favourite toppings (Peppermint Crisp bars, crushed chocolate, mini meringues, fresh berries. Then slice and serve chilled.

Video

Notes

  1. Chocolate Ripple biscuits – found in Australian supermarkets, Chocolate Ripple biscuits are crunchy, plain cocoa biscuits with signature ripples on top. Aside from snacking, Chocolate Ripple biscuits are commonly used in Australia for baking, cheesecake and dessert bases, as well as the iconic Chocolate Ripple cake. You will need one 250-gram packet (or one and a half packets and a little extra cream if you’re making it into a wreath). They can be purchased online, but if you can’t find them, any of your favourite crunchy, sweet biscuits can be used. There is also a gluten-free version available, if you require the dessert to be gluten-free.
  2. Cream – use thickened cream, heavy cream or whipping cream that is at least 35% fat. Don’t use light or low-fat cream, as it won’t whip or hold its shape.
  3. Make ahead – this recipe requires 6-8 hours to soften before eating. I recommend making it the day before so you have plenty of time.
  4. How to cover – the cake needs to be covered while setting in the fridge, or it will dry out. But this can be challenging, as plastic wrap can stick to the cream and make a mess. I recommend placing some toothpicks into the top of the cake and covering with cling wrap. The toothpicks will hold the cling wrap away from the sides, leaving the cake untouched. Alternatively, place the entire cake (serving dish and all) into an airtight container with a high lid, if you have one that is big enough.
  5. Decorate when ready to serve – Some chocolates can bleed colour onto the cream and fruits can make the cream soggy. I recommend adding your desired toppings to the cake at serving time, for maximum freshness.
  6. How do I store it? Chocolate Ripple cake is best eaten the day after it is made, but it will keep in an airtight container in the fridge for 2-3 days. I recommend decorating when you are ready to serve.
  7. If you can’t find Arnott’s Chocolate Ripple biscuits or want to try something different, you can substitute for any crunchy, plain and sweet chocolate-flavoured biscuit or cookie. Or to mix-up the flavour, Butternut Snap biscuits, Ginger Nuts or Biscoff cookies can be used. For a gluten-free version, use gluten-free Chocolate Ripple biscuits.
  8. The nutrition information is based on the recipe being made into 8 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cake.
  9. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 397kcal | Carbohydrates: 30g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 208mg | Potassium: 160mg | Fiber: 1g | Sugar: 16g | Vitamin A: 771IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 1mg