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

Chocolate Ripple Cake

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!
Course Cake
Cuisine Australian
Keyword Chocolate ripple cake
Prep Time 30 minutes
Time to Set 6 hours
Servings 10
Calories 354kcal
Author Scruff


  • 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. 


Calories: 354kcal | Carbohydrates: 21g | Protein: 3g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 154mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg