Chocolate Ripple Cake is one of those iconic Aussie desserts that always makes an appearance at Christmas… and for good reason! It’s no-bake, super budget-friendly, and best of all — it tastes amazing. Creamy, chocolatey, and ridiculously easy to make… what’s not to love?
If you’ve never made a Chocolate Ripple Cake before, prepare to meet your new go-to dessert. It’s one of those magical no-bake wonders that looks impressive, tastes like childhood, and takes barely any effort. Honestly, if you can whip cream and stack biscuits, you’re basically a pastry chef.
This is the kind of cake that gets better the longer it sits — the biscuits soften, the cream soaks in, and the whole thing turns into a heavenly, sliceable delight. It’s perfect for summer BBQs, birthdays, or just when you want a dessert that delivers maximum wow with minimum fuss.
Let’s make it, shall we?
🍓 Why you’ll love Chocolate Ripple Cake
- No oven required – Perfect for hot days or when you just can’t be bothered turning the oven on.
- Ridiculously easy – If you can whip cream and stack biscuits, you’ve got this.
- Make-ahead magic – It actually tastes better the next day, so it’s ideal for stress-free entertaining.
- Budget-friendly – Simple ingredients you can grab from any supermarket.
- Looks fancy, but isn’t – That’s the best kind of dessert, right?
- Crowd-pleaser – Everyone from nans to kids will love it.
- Customisable – Add berries, Flake, peppermint crisp, or even a splash of booze if that’s your vibe.
- A true Aussie icon – It’s nostalgic, it’s creamy, it’s delicious — what more could you want?
🍓 FAQ
Once assembled, place the Chocolate Ripple Cake in the fridge. It takes 4-6 hours to set, or you can leave it overnight.
Chocolate Ripple Cake typically lasts in the fridge for 2-3 days when stored in an airtight container. It’s best to wait to decorate the cake until just before serving.
Unfortunately no. Cream changes when frozen, and this won’t be as fresh, or perfect when frozen. If possible store in the fridge for up to 2-3 days.
🍓 How to make Chocolate Ripple Cake
- Whip it good
Pour your cream into a big mixing bowl (the bigger the better — we don’t want any splashes). Using an electric mixer, whip the cream until you get lovely firm peaks. You’re looking for that sweet spot where it holds its shape but still looks soft and dreamy. Set aside and try not to dip your finger in too many times (no judgement if you do though).
- Lay the foundation
Scoop a generous dollop of cream onto your serving plate or platter and spread it out. This is your base, kinda like the glue that will keep your biscuit tower standing strong. It doesn’t have to be perfect — messy is magic here.
- Biscuit time
Grab a biscuit, spread a tablespoon of cream on one side, then sandwich it with another biscuit. Keep going, adding cream to each new biscuit and stacking them together like a delicious little log. As you go, gently stand your biscuit sandwiches upright onto the cream base. You’ll start to form a log shape (don’t worry, it will all come together).
- Cover and chill
Once all your biscuits are stacked and your cake log is looking fab, cover the whole thing in the remaining whipped cream. Don’t be shy — smother it. You want to hide every bit of biscuit so that when you slice into it later, it’s got that wow factor. Pop it into the fridge and let it chill for at least 6 hours (overnight is even better). This lets the biscuits soften and turn into a beautiful cake-like texture. Yes, cake magic is happening in there.
- Dress it up
Right before serving, bring your masterpiece out of the fridge and add your flair — fresh berries, grated chocolate, crushed Flake, or anything that feels a bit fancy. Slice on the diagonal for those signature stripes and soak up the compliments. You earned them.
Chocolate ripple cake
Description
This easy Chocolate Ripple Cake is the ultimate Christmas Day dessert — quick to prep, perfect to make ahead, and a total crowd-pleaser for friends and family. Ready in under 30 minutes, and even better when made the day before!
Ingredients
1 packet of Arnott’s Choc Ripple biscuits
600ml thickened cream
Fresh berries and your favourite chocolates to decorate
Instructions
2. To assemble the Chocolate Ripple Cake, spread a generous spoonful of cream onto your platter, as a base for your biscuits to stand in.
3. Spread about a tablespoon of cream on each biscuit, then sandwich with another biscuit. Repeat this process, placing them onto the platter as you go.
4. Once you’re sandwiched all your biscuits together, smother in the remaining cream to cover. Place in the fridge to chill for 6 hours, or overnight.
5. Decorate with berries, and chocolates before serving.
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