Berries and Cream Chocolate Ripple Cake

Chocolate ripple cake is an iconic no-bake dessert here in Australia. It's made by layering chocolate ripple biscuits with a sweetened whipped cream filling. The biscuits soften over time, giving the cake a light texture and is often topped with berries or chocolates. It's a simple yet delicious dessert that takes very little time or effort to prepare.  Perfect for any special occasion especially Christmas and birthdays!  

Chocolate ripple, biscuits, cake, berries, chocolate, strawberries, blueberries, raspberries

Dessert

Australian

Yield: 10-12

Author: Ange Zahn

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Berries & Cream Chocolate Ripple Cake

This would have to be the easiest chocolate cake you will ever make. Chocolate Ripple Cake is an Aussie classic, based around our famous Chocolate Ripple Biscuits. This make-ahead, no-bake dessert is loved by everyone.

Prep time: 30 MinInactive time: 24 HourTotal time: 24 H & 30 M

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Ingredients

• 1 packet Arnott's Chocolate Ripple Biscuits
• 600 mL thickened cream
• ¼ cup icing mixture
• 1 teaspoon vanilla
• Bakers Jam from Spotlight
• For the decoration:
• Fresh berries and mint leaves
• Chocolate shards - 100g each of melted milk and white chocolate (optional)

Instructions

1. Place the cream, icing mixture and vanilla in a large bowl. Whisk with electric beaters until stiff peaks have formed.
2. Spread some of the cream mixture along the base of your platter. This will form the base for the biscuit stacks.
3. Spread jam over the flat side of 1 biscuit, followed by cream and sandwich together with another biscuit.
4. Set the sandwiched biscuits standing up in the cream and continue until you have 6 biscuits sandwiched together. Continue down the platter with more biscuits creating another 3-4 rows (Depends on the size of your platter).
5. Carefully spread some of the remaining cream over the biscuit stacks, covering completely and smooth over.
6. Place in the fridge to set overnight (or a minimum of 5-6 hours), this will allow the biscuits to soften. (You can lightly cover with glad wrap if you wish)
7. The following day:
8. Remove the cake from the fridge and cover with a thick covering of the remaining cream. Decorate with berries, mint leaves and chocolate shards.

Chocolate Shards

1. Melt the chocolate in the microwave. Medium heat 1 minute. Stir. Continue with medium heat 30 second intervals until just melted. Stir.
2. Spread over a lined baking tray.
3. Place in the fridge to chill until set.
4. Break chocolate into small pieces to place into the cake.

Notes

• This cake is best started the day before, so it has time for the biscuits to soften overnight.
• Then the day of serving, smooth a new layer of cream on the outside and decorate with your berries and chocolate shards.

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