Chocolate Ripple Cake

Print Recipe

4.94 from 15 votes

A delicious Aussie dessert tradition that involves a little magic!

Prep Time15

Resting time6

Total Time15

Course: Dessert

Cuisine: Australian

Servings: people

Calories: 234kcal

Author: Libby Hakim

Equipment

serving plate (at least 30cm x 10cm)

Ingredients

⅔ packet Arnott's Chocolate Ripple biscuits (or 170 grams of any other sweet packet chocolate cookies)
500 ml thickened cream (heavy cream)
1 teaspoon vanilla extract (or 1-2 tablespoons of wine, passionfruit juice, Bailey's or another other flavouring - adjusting the amount of flavouring depending on what you're using)
2 tablespoons grated chocolate (or chopped nuts, toasted coconut or another topping)
strawberries (to decorate)

Instructions

Whip cream and vanilla extract (or other flavouring) until peaks form.
Smear cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge to eventually form a long log.
Cover the log with remaining cream using a spatula or bread knife.
Let stand overnight in the fridge (or at least for 6 hours).
Sprinkle with grated chocolate and decorate with halved strawberries.
Slice log diagonally to serve (this ensures you see the striped pattern, as pictured).

Video

Notes

Storing: Your Choc Ripple Cake will keep in the fridge for up to 2 additional days (after leaving it in fridge overnight to become "cake").

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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