This no bake dessert was always a feature at any special event when I was growing up and it is still super popular now! Why you will love this recipe No Bake – this recipe requires no cooking at all. Two ingredients – you just need two ingredients – chocolate ripple biscuits and cream! Versatile – you can easily double or half this recipe if you wish. You can also change the shape to make a wreath – perfect for Christmas! Options – you can decorate your Chocolate Ripple Cake with whatever you like! We also enjoy this dessert topped...
This no bake dessert was always a feature at any special event when I was growing up and it is still super popular now!
Why you will love this recipe
- No Bake – this recipe requires no cooking at all.
- Two ingredients – you just need two ingredients – chocolate ripple biscuits and cream!
- Versatile – you can easily double or half this recipe if you wish. You can also change the shape to make a wreath – perfect for Christmas!
- Options – you can decorate your Chocolate Ripple Cake with whatever you like! We also enjoy this dessert topped simply with chocolate flakes or fresh berries.
Ingredients
Please note you will find the full ingredient list and recipe instructions in the recipe card below.
To make this recipe, you will need:
- Thickened Cream – you need to ensure the cream that you buy can be whipped.
- Chocolate Ripple Biscuits – These are a plain biscuits made by Arnott’s. You can use any type/brand of plain chocolate biscuit.
Optional Extras
Although you can enjoy this dessert as it is, it is even more delicious when topped with some yummy extras such as:
- Tim Tams
- Maltesers
- Chocolate Flakes
How to Make a Chocolate Ripple Cake.
- Whip the cream until soft peaks form.
- Place a little cream on the base of the platter you are going to use, this helps the biscuits to stand up.
- Place a little cream on the back of a biscuit and pop it onto your serving platter. Repeat until you have used all of the biscuits.
- Cover the cake with the remaining cream and decorate if you wish.
- Cover the cake with cling wrap and place into the fridge for a minimum of 6 hours to chill.
Tips for Making this Recipe:
- Make sure that you do not over whip the cream, it is ready when soft peaks are just beginning to form.
- You can find Chocolate Ripple Biscuits in supermarkets across Australia. You can also use any other type of plain sweet Chocolate Biscuit for this recipe.
- It is important to let the cake chill for a minimum of 6 hours (preferably overnight) as this allows the biscuits time to soften. If you remove the cake from the fridge too soon, the biscuits inside will still be crunchy.
- You can store your cake (covered) in the fridge for up to two days.
Michael Johnson
