Chocolate Ripple Cake

A side view of half a chocolate ripple cake with chocolate shavings and fresh raspberries.

If you ever wanted the easiest cake recipe then look no further than this chocolate ripple cake. It is made from Arnott’s Choc Ripple biscuits that are softened with whipped cream to form a delicious moist sponge. Topped with chocolate shavings and raspberries, this cake is so simple to make and requires absolutely no baking! The final cost of this recipe comes in at $8.39 (AUD) making it a super cheap cake and perfect for people on a budget.

A few years back we were invited to a friend’s place for a pot luck dinner. I decided to make an apple crumble – a dessert I had nearly every single week when I was growing up, my go-to in the frozen dessert aisle, my all-time favourite comfort food. A dish I have never actually gotten the hang of making myself.

A top down view of a chocolate ripple cake with chocolate shavings and fresh raspberries.

I spent a whole afternoon peeling, coring and cooking apples, then painstakingly rubbing frozen butter into the flour to make the crumble. This dish had failed many times in the past for me, but I was armed with a new recipe and a strong sense of confidence in not only myself but also the politeness of my friends.

Once we arrived I placed the crumble in my friend’s oven to gently warm, feeling like a domestic goddess and proud to share my British heritage with my non-British friends.

Then my friend Sara showed up.

With the most impressive looking cake in the world.

A 45 degree view of a chocolate ripple cake with chocolate shavings and fresh raspberries.

As I dipped my spoon into my crumble and placed a piece in my mouth I realised with horror that my crumble was not right. In fact, it was pretty terrible. And it was too late to rip the bowls out of my friends hands. They say the definition of crazy is doing the same thing over and over and expecting a different result – at this point I realised just how crazy I had become.

After everyone told Sara how amazing her cake was and how nice it was that I had contributed something, Sara waved a hand and said “Oh please, it’s just a chocolate ripple cake. It’s the easiest thing in the world to make”.

And so it is. This is now my go to dessert whenever we’re entertaining – partly because it is wonderful, cheap and partly  because I am too scared to attempt apple crumble ever again.

The basic method is to whip up some cream, sandwich it up with some biscuits, and add some form of raspberry along the way. You then leave the cake for six hours in the refrigerator to set. During this time the cream will soften the biscuits, turning the whole thing into a cake.

My Tips for a Successful Ripple Cake

  1. 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.
  2. If you cant find Chocolate Ripple biscuits, then any dry, brittle and airy chocolate cookie will work. A good alternative is Nabisco Famous Chocolate Wafers.
  3. For the photos we’ve used plain Cadbury milk chocolate. My favourite choice for this cake is Lindt Excellence Dark Chocolate Raspberry Intense, but in the past I’ve also used a crumbled up mini Flake bar and also broken up bits of leftover chocolate ripple biscuits – be creative with whatever you have on hand.
  4. You can make this cake into whatever shape you want. If I’m not doing a round cake I’ll do a log-shaped cake. Try to ensure your edges are reasonably even, as it will make smoothing the outer layer of cream much easier.
  5. Do not spend too much time trying to sculpt the perfect cake! Chocolate shavings will hide any imperfections!!!
  6. Optional extras include raspberry jam (spread them on the biscuits before sandwiching with cream, Chambord (drizzle over the biscuits right before adding the final outer layer of cream) and raspberry coulis, served on the side.

A close up of a slice of chocolate ripple cake showing a stripey pattern of brown biscuit and white cream.

Recipe Costings

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.

All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.

IngredientQuantity BoughtShop PriceRecipe NeedsRecipe Cost
Chocolate ripple biscuits1 packet (250 gm)$2.85250 gm$2.85
Thickened cream1 tub (600 ml)$2.85600 ml$2.85
Caster sugar500 gm$1.7540 gm$0.14
Vanilla extract200 ml$11.505 ml$0.29
Fresh raspberries1 punnet (125 gm)$4.5035 gm$1.26
Chocolate1 packet (100 gm)$2.5040 gm$1.00
Total$25.95$8.39

Thank you for visiting our food blog! If you like this recipe or any other recipe on the blog, please drop a comment and subscribe to our email list to always get the latest from our kitchen. It is free and your email will not be shared with anyone else.

If you make any of our recipes, Scruff and I would love to see your creations! Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! We would also appreciate any likes / shares / follows on our  Facebook page, Pinterest, Instagram and Yummly. Thank you for your support!

– Steph

Chocolate Ripple Cake

Chocolate Ripple Cake

Course Cake
Cuisine Australian
Keyword Chocolate ripple cake
Prep Time 30 minutes
Time to Set 6 hours
Servings 10
Author Steph

Ingredients

  • 250 gm Choc Ripple biscuits
  • 600 ml thickened cream, whipped
  • 1 tsp sugar
  • 1 tsp vanilla extract
  • 10 raspberries
  • 35 gm chocolate, grated

Instructions

Please refer to the pictures for assembly.

  1. In a large mixing bowl, add the cream, sugar and vanilla extract. Use an electric whisk to whip the cream until thick.

  2. With a spoon, spread some whip cream on the cake platter in your desired shape. This will form the base of your cake.

  3. 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. 

  4. Use the remaining cream to cover the biscuits and mold the cake into your desired shape. 

  5. Sprinkle grated chocolate over the top of the cake and add your raspberries.

  6. Place the cake uncovered in your fridge for a minimum of 6 hours. 

Leave a Reply