Choc Ripple Cake
A no-bake Aussie classic, this Choc Ripple Cake layers crisp chocolate biscuits with fluffy vanilla whipped cream, finished with rich dark chocolate and fresh cherries for a festive, indulgent treat.
Choc Ripple Cake
Servings: 10
A simple and delicious no-bake dessert made with chocolate biscuits, whipped cream, and a rich chocolate topping.
Print Recipe
Ingredients
- 500 ml thickened cream
- 2 tbs caster sugar
- 2 tbs vanilla essence
- 250 g pack choc ripple biscuits
- 1 block dark chocolate
- Handful fresh cherries for garnish
- In a bowl whisk the thickened cream, caster sugar, and vanilla essence until stiff peaks form.
Instructions
- Take a spoonful of whipped cream and spread it onto a biscuit, then sandwich another biscuit on top. Repeat the process, continuing to layer the biscuits with cream, forming a log.
- Once the log is assembled, use a spatula to coat the entire surface with the remaining whipped cream, smoothing it over like icing. Keep the texture a little rough for a homemade touch.
- Place the cake in the fridge for at least an hour to allow the cream to bind everything together and soften the biscuits.
- Grate half the chocolate into a powder (you could use cocoa if you prefer) and melt the other half in a double boiler.
- Once chilled, generously sprinkle the grated dark chocolate over the top, and drizzle the melted chocolate over for extra decadence.
- Finish by garnishing with a handful of fresh cherries. Serve and enjoy!
