Aussie Foods

Chocolate Ripple Cake

Preparation time: 15 mintues

Cooking time: N/A

Chill time: 8 hours or overnight

Serves: 8

Serve as: dessert


  • 1 packet of Arnott’s Chocolate Ripple
  • Full fat whipping cream
  • Icing sugar/powdered sugar
  • Vanilla extract


  1. Whip the cream. For best results use a cold bowl. Add the cold whipping or thickened cream. Whip using a balloon whisk or an electric handheld beater until soft peaks form. Don’t overwhip the cream or it will take on a grainy texture!
  2. Add the sugar and vanilla extract, then beat just enough to mix it through.
  3. Spread 2-3 teaspoons of cream onto the back of one biscuit. Sandwich with a second biscuit and repeat until you have a stack of 6 biscuits. Spread a layer of cream down the middle of a serving platter, then place the stack of biscuits, sideways onto the cream. Repeat another 3 times.
  4. Now spread the remaining whipped cream all over the cake, covering it completely.
  5. Chill the cake for a minimum of 8 hours for the biscuits to soften appropriately, but overnight in the fridge is best.
  6. Once chilled, decorate the cake and serve. Sprinkle with chocolate curls and cherries as pictured, or fresh berries like raspberries and strawberries.

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