Chocolate Ripple Cake

Prep Time
Cook Time
8h 30m
Ready In

"Italy has its Tiramisu, and Australia have Choc Ripple Cake. This is the same recipe I use ~ copied from Taste. When I was a child you would see this at every gathering, each person had their own version on topping the cake such as crushed peppermint crisp, chocolate crumbs from the biscuits, grated chocolate and many other versions. Although the decoration may vary the basic recipe seems to be the same, even down to only using Arnott's chocolate ripple biscuits for the recipe! You will often see this on the table for Christmas, made into a wreath, decorated for Christmas. I make this every so often for the family who absolutely devour this. Lately I have been making this into cakes, and decoration with sprinkles and topped with a cherry. It makes for a delicious and very impressive dessert. NOTE: Arnott's Choc Ripple biscuits are not included in nutritional facts"

Original recipe yields 12-14 servings


  • Serving Size: 1 (42.7 g)
  • Calories 147.2
  • Total Fat - 15.5 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 57.5 mg
  • Sodium - 16 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0 g
  • Sugars - 0.4 g
  • Protein - 0.9 g
  • Calcium - 27.3 mg
  • Iron - 0 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

Step 2

Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log. (You may have some biscuits left over which you could crumble for decoration.)

Step 3

Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 8 plus hours to set.

Step 4

Top with the raspberries/decoration.

NOTE: When cutting the cake to serve, cut the diagonally

Tips & Variations

No special items needed.