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

Chocolate Ripple Cake

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


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


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.