Looking for an impressive, super easy no-bake dessert? Try this classic Aussie chocolate ripple cake, perfect for Christmas and entertaining, with only 10 minutes prep. Loaded with topping and variation ideas!
In This Post You’ll Learn
Why We Love This
Like all good Australian recipes, this impressive dessert is just about fool-proof. The easy and fun method also makes it perfect for making with kids.
All you need is about 10 mins hands on prep, and the rest is waiting for it to set and soften in the fridge.
The rich and moist cookies and whipped cream treat is a great starting point for you to adapt and make it your own. Crush your favourite chocolate bars to use as toppings, or swap the choc ripples for your favourite cookies or biscuits.
Related: Pavlova Roll / Weetbix Slice / Speculoos Tiramisu
Making this for Christmas? Turn it into a wreath!
This cake looks FABULOUS as a Christmas wreath in the centre of your table. Instead of the classic log shape, just layer the cream in a circle on a large round plate, then follow the steps as normal and voila! Chocolate Ripple Wreath Cake done. You could even pair it alongside a Portuguese Bolo Rei Christmas Cake!
What is Chocolate Ripple Cake?
Chocolate Ripple Cake, also known as choc ripple log or icebox cake, is another classic Australian dessert dish. Just like trifle, ice cream pudding, vanilla slice and jelly slice, it’s a super simple dessert: Assemble, set and enjoy!
Essentially a fancy presentation of cookies and cream ice cream, it consists of chocolate ripple biscuits sandwiched with and smothered in whipped cream.
Popular toppings are chocolate shavings or sprinkles, fresh fruit and peppermint leaves, but they can also be topped with crushed biscuits, lollies, crushed chocolates or other treats. You’re only limited by your imagination and your taste buds!
An entertainer’s delight, this dish is so popular in Australia for Christmas, birthdays, Valentine’s Day, family gatherings and celebrations!
What You’ll Need
- Choc Ripple Biscuits – These are the classic Arnott’s choc ripple biscuits popular in Australia. You can use just about any of your favourite cookies or sweet biscuits. Popular alternatives are gingernuts, chocolate cookies or chocolate chip cookies, mint slice, Tim Tams etc. Use gluten free biscuits for a gluten free version of this cake. Or why not make them with coffee scroll biscuits for extra nostalgia?
- Cream – Use thickened cream / heavy cream rather than pouring cream to make sure it whips up nicely. The cream will add moisture to the biscuits as it sets in the freezer, helping them soften into a cake-like texture.
- Icing Sugar – This adds a hint of sweetness to the cream while also helping it hold its shape. You can use less sugar for a less-sweet dessert, or leave it out completely if your biscuits are already sweet enough.
- Vanilla Essence – Sub with peppermint or cherry.
- Optional Toppings – Try it with your favourite combination of fresh berries, kiwi fruit, crushed biscuits, sprinkles, lollies or even a drizzle of Biscoff cookie butter. You could also garnish with crushed meringue for extra crunchy texture, similar to Eton mess.
How to Make Choc Ripple Cake
First, gather your ingredients: See recipe card below for measurements.
- In a medium bowl, whip the cream, icing sugar and vanilla essence until thick and fluffy.
- Spread a 1 cm / 0.4 inch layer of whipped cream in a long log shape on a large plate or platter.
- Now we’re going to make stacks of 5 biscuits. Pick up your first choc ripple biscuit and place a tablespoon of whipped cream on the base, then pick up a second biscuit and place it face down on top, pushing down lightly. Repeat until you get to your fifth biscuit, and place it on top of the stack, face up. Note: It doesn’t matter if a little cream squishes out the edges, as you’ll be covering the whole thing anyway.
- Pop your first stack of biscuits on your whipped cream layer on the plate. Repeat the process, until you have 5 rows of biscuit stacks.
- Using a knife or spatula, slather the rest of the cream around the biscuits to form a log. Make sure you can’t see any biscuits sticking through!
- Once finished, place straight into the fridge. Allow to set for at least 3 hours if you want slightly crunchy biscuits or a minimum of 8 hours / overnight for soft biscuits (more like cookies and cream texture).
- To serve, garnish with your favourite toppings such as strawberry, fresh mint, flaked chocolate and crumbled biscuits.
No time to make a log or wreath shape? Here’s the quick, time saver version:
- Roughly crush the biscuits and mix them straight into the whipped cream. Transfer into a bread tin lined with baking paper. Set in the fridge or freeze for a minimum of 8 hours. Add toppings / garnishes before serving, then scoop into bowls and enjoy!
Wandercook’s Tips
- Plan Ahead – This recipe is best made either in the morning or the day before serving so it has plenty of time to set and soften.
- Don’t Over-Whip – Beat the cream until it’s light and fluffy and holds its shape well. If you beat past this point, you might accidentally turn it into butter!
- Setting – Make sure the platter is flat in the fridge so it doesn’t slide as it sets.
- Portable Dessert – Set the main dessert on a tray and cover with baking paper to protect it during transport. Just before serving, top with berries, shaved chocolate and/or any other toppings you have chosen.
- Slicing – Cut on the diagonal to see the nice visual effect of cream sandwiched between the biscuits.
FAQs
You can freeze it if you prefer. Then allow it to thaw on the bench for 15 minutes prior to slicing and serving, to make it easier and softer to cut.
This recipe best suits a rectangular platter around 30 – 40 cm / 12 – 16 inches. Otherwise, if you’d like to make it into a Christmas wreath shape, use a square or round platter.
It should last for around 2 days if stored in an airtight container in the fridge. Although, we doubt you’ll have leftovers!
Variations
- Mini Individual Serves – Make a stack of 3-4 choc ripples sandwiched with cream, then cover with cream all over the top. Set for a minimum of 3 hours in the fridge, then decorate just before serving.
- Kid Friendly – Top with colourful sprinkles.
- Double Chocolate Indulgence – Add 1-2 tbsp cocoa powder when whipping the cream.
- Black Forest – Slather the cookies with morello cherry jam as well as cream.
- Christmas Dessert – Use fresh strawberries and mint for a red and green theme. Optional: Lay it out in a wreath shape instead of a log for an edible Christmas wreath!
- Easter Dessert – Decorate with mini easter eggs or crushed large easter eggs.
- Top with Berry Coulis – Check out our vanilla blancmange pudding recipe for our quick and easy blackberry coulis!
- Make it Naughty – Dip the biscuits into a sherry, tia maria, kahlua, schnapps or port before assembling. If you do, dip quickly to avoid the biscuits becoming too soggy. Or add a splash of Irish cream into the cream before whipping.
- Leftover cream? Whip it up into another dessert like matchsticks or chocolate mousse!
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★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- Platter
Ingredients
- 600 ml thickened cream / heavy cream 20 fl oz
- 2 tbsp icing sugar / powdered sugar
- 1 tsp vanilla essence sub with mint, almond or cherry essence
- 250 g choc ripple biscuits 8.8 oz, sub chocolate / choc chip cookies, mint slices or gingernuts
Optional toppings (your choice):
- strawberries
- fresh mint
- chocolate Cadbury Flake, Nestle Aero or just shaved chocolate works well
- crumbled biscuits
Instructions
- In a medium bowl, whip the cream, icing sugar and vanilla essence until thick and fluffy.600 ml thickened cream / heavy cream, 2 tbsp icing sugar / powdered sugar, 1 tsp vanilla essence
- Spread a 1 cm / 0.4 inch layer of whipped cream in a long log shape on a large plate or platter.
- Now we're going to make stacks of 5 biscuits. Pick up your first choc ripple biscuit and place a tablespoon of whipped cream on the base, then pick up a second biscuit and place it face down on top, pushing down lightly. Repeat until you get to your fifth biscuit, and place it on top of the stack, face up. Note: It doesn’t matter if a little cream squishes out the edges, as you’ll be covering the whole thing anyway.250 g choc ripple biscuits
- Pop your first stack of biscuits on your whipped cream layer on the plate. Repeat the process, until you have 5 rows of biscuit stacks.
- Using a knife or spatula, slather the rest of the cream around the biscuits to form a log. Make sure you can't see any biscuits sticking through!
- Once finished, place straight into the fridge. Allow to set for at least 3 hours if you want slightly crunchy biscuits or a minimum of 8 hours / overnight for soft biscuits (more like cookies and cream texture).
- To serve, garnish with your favourite toppings such as strawberry, fresh mint, flaked chocolate and crumbled biscuits.strawberries, fresh mint, chocolate, crumbled biscuits
Alternative method (Quick Time Saver Version):
- Roughly crush the biscuits and mix them straight into the whipped cream. Transfer into a bread tin lined with baking paper. Set in the fridge or freeze for a minimum of 8 hours. Add toppings / garnishes before serving.
Video
Recipe Notes
- Plan Ahead – This recipe is best made either in the morning or the day before serving so it has plenty of time to set and soften.
- Don’t Over-Whip – Beat the cream until it’s light and fluffy and holds its shape well. If you beat past this point, you might accidentally turn it into butter!
- Setting – Make sure the platter is flat in the fridge so it doesn’t slide as it sets.
- Portable Dessert – Set the main dessert on a tray and cover with baking paper to protect it during transport. Just before serving, top with berries, shaved chocolate and/or any other toppings you have chosen.
- Slicing – Cut on the diagonal to see the nice visual effect of cream sandwiched between the biscuits.
- Mini Individual Serves – Make a stack of 3-4 choc ripples sandwiched with cream, then cover with cream all over the top. Set for a minimum of 3 hours in the fridge, then decorate just before serving.
- Kid Friendly – Top with colourful sprinkles.
- Double Chocolate Indulgence – Add 1-2 tbsp cocoa powder when whipping the cream.
- Black Forest – Slather the cookies with morello cherry jam as well as cream.
- Christmas Dessert – Use fresh strawberries and mint for a red and green theme. Optional: Lay it out in a wreath shape instead of a log for an edible Christmas wreath!
- Easter Dessert – Decorate with mini easter eggs or crushed large easter eggs.
- Top with Berry Coulis – Check out our vanilla blancmange pudding recipe for our quick and easy blackberry coulis!
- Make it Naughty – Dip the biscuits into a sherry, tia maria, kahlua, schnapps or port before assembling. If you do, dip quickly to avoid the biscuits becoming too soggy. Or add a splash of Irish cream into the cream before whipping.
- Leftover cream? Whip it up into another dessert like matchsticks or chocolate mousse!
Nutrition
4 Comments
Lyn Davis
19/01/2023 at 5:28 pmEasy and always delicious
Wandercooks
20/01/2023 at 9:22 amOh thank you Lyn! So good to hear. 😁
Sharon
22/12/2022 at 6:33 pmI found this easy as to make thank you for sharing this .
Wandercooks
23/12/2022 at 12:58 pmYou’re very welcome Sharon!