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Chocolate Ripple Cake Recipe

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3.9 from 69 reviews

A no-bake Chocolate Ripple Cake that’s simple to prepare and perfect for festive occasions. This decadent dessert layers chocolate ripple biscuits with sweetened whipped cream, creating a creamy, crunchy delight that can be customized with toppings like peppermint crisp bars, fresh berries, mini meringues, and colorful chocolate balls. Ideal for holiday gatherings or as a show-stopping treat for any celebration.

  • Total Time: 6 hours 15 minutes (including chilling time)
  • Yield: Serves 8-10 people

Ingredients

Base Ingredients

  • 250 grams Chocolate Ripple biscuits (approx. 27 biscuits; for a wreath shape use 375 grams, 1 and ½ packets)
  • 600 ml thickened cream (3 cups if making a wreath)
  • 1 teaspoon vanilla extract or paste
  • 1-2 tablespoons icing sugar (to taste)

Toppings (Optional)

  • 2 Peppermint Crisp bars, crushed or chopped
  • Fresh berries, as preferred
  • Mini meringues
  • Coloured chocolate balls (perfect for a Christmas themed cake)

Instructions

  1. Prepare the Cream: In a large mixing bowl, pour the thickened cream and add the vanilla extract. Whip the cream using an electric mixer or whisk until soft peaks form. Gradually add the icing sugar to taste and continue whipping until stiff peaks form. Be careful not to over-whip.
  2. Layer the Biscuits: Line a loaf pan or your chosen shaping mold with plastic wrap for easy removal. Begin by layering the chocolate ripple biscuits at the base. Break biscuits as needed to fit snugly.
  3. Add Cream Layer: Spread a generous layer of whipped cream over the biscuit layer, smoothing evenly with a spatula.
  4. Repeat Layers: Alternate layers of chocolate ripple biscuits and whipped cream, finishing with a final cream layer on top. Make sure each biscuit layer is fully covered with cream to soften the biscuits as the cake sets.
  5. Refrigerate: Cover the cake with plastic wrap and refrigerate it for at least 6 hours or overnight. This allows the biscuits to soften and flavors to meld together.
  6. Add Toppings: Before serving, decorate the top with your choice of crushed peppermint crisp bars, fresh berries, mini meringues, and colored chocolate balls for an attractive presentation.
  7. Serve: Carefully lift the cake out of the mold using the plastic wrap. Slice with a sharp knife and serve chilled.

Notes

  • Ensure the cream is thickened cream or heavy cream for best whipping results.
  • You can adjust the sweetness by varying the amount of icing sugar according to taste.
  • Allow sufficient chilling time for the biscuits to soften and the flavors to develop.
  • This cake is best served cold and enjoyed within 2 days for freshness.
  • For a wreath shape, increase the biscuit and cream quantities as indicated in the ingredients.
  • Customize toppings according to personal preference or occasion.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Australian

Find it online: https://allyumcooks.com/chocolate-ripple-cake-recipe/