If you want the easiest cake recipe then look no further than this chocolate ripple cake. It is made by sandwiching chocolate biscuits with whipped cream, then leave it in the fridge until the cream softens the biscuits into a cake-like texture. Top the cake with some chocolate shavings and raspberries and you’ll have something super impressive without having done very much at all.
How to Make Chocolate Ripple Cake (Summary)
- Whip cream.
- Sandwich the cream between some chocolate ripple biscuits.
- Completely cover the outside of the cake with whipped cream.
- Leave in the refrigerator to set for six hours.
- Decorate with chocolate shavings and fresh raspberries.
The Quantities are Flexible
This is a very flexible recipe that doesn’t require baking, so don’t worry about getting the quantities exact. How much you actually use will depend on the size of your serving platter and how generous you are with the cream.
What Other Biscuits/Cookies Can Be Used For Chocolate Ripple Cake
If you can’t find Choc Ripple biscuits, then any dry, brittle and airy chocolate cookie will work. A good alternative is Nabisco Famous Chocolate Wafers.
Shaping Chocolate Ripple Cake
You can make this cake into whatever shape you want. I generally go with either a round or log shape.
No matter what shape you go with just try to ensure your edges are reasonably even, as it will make smoothing the outer layer of cream much easier.
Decorating A Chocolate Ripple Cake
This is the fun part! Decorations not only look and taste great, they will also cover up any cream that didn’t go on quite so smoothly.
You can really add any sort of chocolate here. Just crumble, shave, grate or break over the cake. Some ideas include:
- Plain milk chocolate.
- A raspberry-flavoured chocolate, like Lindt Excellence Dark Chocolate Raspberry Intense.
- Crumbling up a mini Flake bar.
- Breaking up bits of any leftover choc ripple biscuits.
Add fresh raspberries, and/or serve with a raspberry coulis on the side.
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
With the “Shop Price”, we’re assuming you’re buying the smallest possible quantity to make this recipe. Obviously if you’re buying things in larger quantities the price will be higher, but you’re also more likely to be paying less per unit. We haven’t bothered with things like salt and pepper as the cost would be negligible.
|Ingredient||Quantity Bought||Shop Price||Recipe Needs||Recipe Cost|
|Chocolate ripple biscuits||1 packet (250 gm)||$2.85||250 gm||$2.85|
|Thickened cream||1 tub (600 ml)||$2.85||600 ml||$2.85|
|Caster sugar||500 gm||$1.75||40 gm||$0.14|
|Vanilla extract||200 ml||$11.50||5 ml||$0.29|
|Fresh raspberries||1 punnet (125 gm)||$4.50||35 gm||$1.26|
|Chocolate||1 packet (100 gm)||$2.50||40 gm||$1.00|
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– Scruff & Steph
Chocolate Ripple Cake
- 600 ml thickened cream, whipped
- 1 tsp sugar
- 1 tsp vanilla extract
- 250 gm Choc Ripple biscuits
- 10 raspberries
- 35 gm chocolate, grated
Please refer to the pictures for assembly.
- In a large mixing bowl, add the cream, sugar and vanilla extract. Use an electric whisk to whip the cream until thick.
- With a spoon, spread some whip cream on the cake platter in your desired shape. This will form the base of your cake.
- Take two biscuits and sandwich them together with some whipped cream. Stand them up on the platter and repeat until you have created the cake.
- Use the remaining cream to cover the biscuits and mold the cake into your desired shape.
- Sprinkle grated chocolate over the top of the cake and add your raspberries.
- Place the cake uncovered in your fridge for a minimum of 6 hours.