The Chocolate Ripple Cake is perfect for those who want to impress with minimum effort and maximum impact.
You will need to plan ahead a little. This dessert needs at least 6 hours standing time in the fridge, preferably 12 hours. However, provided you’re organised, this is a simple, versatile and decadent dessert that absolutely anyone can put together. And there’s absolutely no baking involved!
What’s so magic about this cake?
So, you may be wondering how on earth you get those lovely strips of chocolate cake without baking.
Well, this “cake” involves a little trickery.
As the name suggests, the cake is really softened chocolate ripple biscuits. If I hadn’t made it myself, though, I’m not sure I’d suspect that the “cake” is really just biscuits softened by the cream filling. It really is very cake-y.
An Aussie tradition
Chocolate Ripple cake recipes started appearing in Australian newspapers in the 1930’s.
The biscuits, which are now made by Arnott’s, were originally made by Brockhoff. After acquiring Brockhoff in the 1960’s, Arnott’s has continued to manufacture this popular chocolate-y biscuit. Which is good news, since it’s the star ingredient in this recipe.
And as you can read in the ad, if you like Chocolate Ripple biscuits, then “you’ll go crazy” over the cake.
The ad also suggests you sprinkle your cake with chopped walnuts, just as Nana Ling suggests in her recipe.
The great thing about this cake is that there are plenty of variations you can try, both in the flavouring you add to the cream and the added flavour sprinkled over the top of the cake.
Chocolate Ripple Cake variations
Nana Ling suggests wine or passionfruit juice to flavour the cream. I’ve opted for Baileys Irish Cream here but you could add a number of other things, including vanilla essence or freshly brewed coffee.
Cream flavouring ideas
- Bailey’s Irish Cream
- other wines or liquers
- vanilla essence
- passionfruit juice
- rose water
- maple syrup
- chopped walnuts
- chopped almonds
- chopped candied fruit
- passionfruit pulp
- shaved chocolate
- rose petals
- hundreds and thousands
- mint leaves
- chopped strawberries
- toasted coconut
- sugar flowers (from cake decorating aisle at supermakret)
A great cake to make with kids
Miss Z made her own kids version of the Chocolate Ripple Cake, using vanilla essence to flavour the cream and grated chocolate to decorate.
The kids version would also look super decorated with hundreds and thousands.
Assembling your Chocolate Ripple Cake
The hardest part of this recipe – and it’s really not that hard once you see it done – is putting the cookies together with the cream. You also need to slice the cake diagonally to reveal the striped pattern.
We’ve created a short video so you can see the easiest way to assemble and slice the cake.
Ready to see the magic behind this popular Aussie dessert? You can also keep scrolling to find the recipe with detailed written instructions.
Nana Ling’s Chocolate Ripple Cake recipe
Keep scrolling for the tested and tweaked version.
Chocolate Ripple Cake
- 1 packet Arnott's Chocolate Ripple biscuits
- 300 ml thickened cream
- 2 Tablespoons Bailey's Irish Cream (or wine, passionfruit juice or another other flavouring - adjusting the amount of flavouring depending on what you're using)
- 2 Tablespoons chopped walnuts (or shaved chocolate, toasted coconut or another topping)
- Whip cream and Baileys (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 and sprinkle with walnuts or your topping of choice.
- Let stand overnight in the fridge (or at least for 6 hours).
- Slice diagonally to serve.