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.
Notes
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.
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.
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.
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.
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.
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.
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.
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.
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
