Description
A no-bake Australian classic made with whipped cream and chocolate ripple biscuits. Choc Ripple Cake is a chilled dessert that softens into layers of creamy, chocolatey delight.
Ingredients
Scale
- 250g Choc Ripple Biscuits
- 600ml Thickened Cream
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- Dark Chocolate Shavings (to garnish)
Instructions
- Chill your mixing bowl and beaters in the fridge for 10–15 minutes.
- In the chilled bowl, whip the thickened cream with powdered sugar and vanilla extract until soft peaks form.
- Spread a small amount of cream on your serving platter to secure the base.
- Spread cream between each biscuit and stack upright into a log shape on the platter.
- Cover the entire log with the remaining whipped cream.
- Refrigerate the cake for at least 6 hours or overnight for best results.
- Before serving, garnish with chocolate shavings and slice diagonally to reveal the ripple effect.
Notes
- Use cold cream for faster whipping and better structure.
- Chill overnight to allow biscuits to soften perfectly.
- Add fresh berries or flavored extracts for a unique twist.