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Choc ripple cake recipe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Indulge in Australia's beloved no-bake choc ripple cake with only 4 ingredients, a nostalgic treat perfect for any gathering or Christmas. Choc ripple cake is a simple dessert of chocolate biscuits layered with whipped cream, chilled to perfection. Customize with berries, chocolate toppings, or serve diagonally for a mesmerizing presentation. Experiment with flavors like mint or Baileys, and try a dairy-free version with coconut cream. Let choc ripple biscuits inspire your dessert creations.
Ingredients:
  • 500ml Thickened Cream
  • 5.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 1 x 250g pkt Choc Ripple biscuits
  • Fresh raspberries, to serve
Instructions:
  • Achieve firm peaks by using an electric beater to whip cream, sugar, and vanilla in a bowl.
  • Spread a thin layer of the cream mixture on a serving platter. Stand a biscuit upright, spread with cream, then sandwich with another biscuit. Repeat layering with cream and biscuits to create a log shape.
  • Evenly coat the biscuit log with the remaining cream mixture. Chill in the fridge for at least 6 hours to firm up.
  • Finish by generously adorning the cake with fresh raspberries before elegantly cutting it on a diagonal angle.

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