Chocolate Ripple Cake – An Aussie Traditional No-Bake Dessert

Australian Chocolate Ripple Cake

This Australian Dessert is more a recipe of construction rather than cooking, as it is a matter of sticking bits together with no baking at all!

No bake is ideal for the summer climate here in Australia, it just isn’t pleasant having the oven on in the house when the weather is so hot.

This dessert is so seriously simple and deceptively delicious.

The Ingredients for Chocolate Ripple Cake

The Ingredients

Arnotts Chocolate Ripple Biscuits (A firm, crunchy chocolate biscuit)

Whipping Cream – Here is Australia it is called Thickened Cream. If in doubt look for milk fat of 35%.  Any less will not whip, any more will turn to a thick butter-like mess.

Some shaved chocolate to decorate, I used white and dark mixed.

Some seasonal fruit to contrast the sweetness.


As I said earlier, this isn’t cooking, it’s construction. Children will have so much fun getting messy making them!

  • Whip the cream until thick.
  • Take a biscuit and spread on a layer of whipped cream and form a sandwich with another biscuit.

Sandwich the Chocolate Ripple Biscuits together with the cream

I choose to make individual cakes, and as such made a stack of 4 biscuits sandwiched with the whipping cream. You can make this desert as big as you desire!

That's the construction complete, now time to make it look pretty!

  • Coat the side and top of the stack with whipping cream, be fairly generous as the biscuit is going to draw in the moisture from the cream.
  • Now you can add whatever you like in the way of decoration, you could use fruit alone, or as I have done, shaved chocolate too. Let your imagination go wild and have some fun.
  • Once you are happy with your Chocolate Ripple Cake, pop it in the fridge for a few hours. This gives time for the biscuits to soften through, making them nice and cake.

Cut this dessert open and delight at the stripes before devouring in a state of pure bliss!

For such a simple recipe the visual appeal is awesome!

Bon appetite tout le monde!

This entry was posted in Aussie Tucker, Australian Traditional, Desserts, In the Kitchen, No Bake, Recipes and tagged , , , , , , , , . Bookmark the permalink.

7 Responses to Chocolate Ripple Cake – An Aussie Traditional No-Bake Dessert

  1. Oh wo! I’ve never heard of it, but it sounds simply incredible!

    • This was a new one on me too. I put out a request on my Facebook wall asking my Aussie chums for recipes. This one was from Dani, and after posting the blog post on my wall, other Aussie friends have added their versions, most of which seem to involve the adding of alcohol to the cream!

      My friend Victoria suggested Creme de Menthe in the cream for that Choc-Mint flavour. She also suggested adding ginger snap biscuits to the stack for a twist.

      I think, as long as the biscuit is firm and crunchy to start, you could try any flavour biscuit and make the creme flavour suit it.

      Happy biscuit sandwiching!

  2. this looks delicious! I love dark chocolate!

  3. This has brought back happy memories! These were all the rage when I was in primary school, but I’d forgotten that such a thing even existed. Thank you so much for the nostalgia!

  4. Even the photo of the ingredients looks good and has me salivating…

  5. The Hook says:

    You Aussies know your stuff!

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