Choc Ripple Cake
Indulge in the effortless decadence of Choc Ripple Cake, an iconic no-bake dessert that combines layers of crisp chocolate ripple biscuits and luscious vanilla-infused whipped cream. Requiring just 15 minutes of prep time and zero baking, this cake is the ultimate crowd-pleaser for any occasion. The magic happens in the fridge as the biscuits soften overnight, transforming into a rich, velvety cake with a delightful striped pattern revealed in each diagonal slice. Garnished with a dusting of grated dark chocolate and optional fresh berries, this simple yet stunning dessert is a showstopper in both flavor and presentation. Perfect for holidays, parties, or a casual treat, Choc Ripple Cake ranks high as a classic comfort food favorite that’s as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 250 g chocolate ripple biscuits
- 600 ml thickened cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 30 g dark chocolate (for garnish)
- 100 g fresh berries (optional, for garnish)
Instructions
In a large mixing bowl, pour in the thickened cream, vanilla extract, and powdered sugar.
Using an electric mixer, whip the cream mixture on medium speed until firm peaks form. Be careful not to overwhip.
Spread a thin layer of whipped cream on a serving platter to create a base for the biscuits.
Take one chocolate ripple biscuit and spread approximately 1 teaspoon of whipped cream on one side.
Stand the biscuit upright on the serving platter with the cream side acting as glue. Repeat this process, spreading cream on one side of each biscuit and sandwiching them together to form a log shape.
Once the log is assembled, use the remaining whipped cream to completely cover the outside of the biscuit log, creating a smooth and even layer.
Cover the cake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the biscuits to soften and meld with the cream.
Before serving, grate the dark chocolate over the top of the cake to garnish. Optionally, arrange fresh berries around the base or on top for added flavor and decoration.
Use a sharp knife to slice the cake diagonally for serving, showcasing the striped pattern of biscuits and cream.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 173.0 g | 865% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 270% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 157.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
