Chocolate Ripple Cake has long been our go-to dessert for Christmas and Easter. It’s a staple at our family gatherings, simple yet indulgent, and always a crowd-pleaser. With my love for Rocky Road, I just had to bring these two favourites together into one irresistible creation, Rocky Road Ripple Cake.
This dessert starts with classic chocolate ripple biscuits, but the magic happens as they absorb the rich chocolate cream overnight. What begins as a crunchy biscuit transforms into a soft, decadent cake with a melt-in-your-mouth texture.
Taking inspiration from my traditional chocolate ripple cake, this Rocky Road edition introduces an exciting new twist. Layers of velvety chocolate cream are studded with chopped cherries, marshmallows, and roasted nuts, creating a delightful contrast of textures and flavours. Each bite delivers the perfect balance of rich chocolate, chewy marshmallow, nutty crunch, and that signature ripple of biscuit softness.
This Rocky Road Ripple Cake is effortless to prepare, requires no baking, and tastes even better the next day—just the kind of dessert we all love!
Chocolate Rocky Road Ripple Cake
- Total Time: 6 hours 40 minutes
Ingredients
- 600ml thickened cream
- 1/4 cup caster sugar
- 1/4 cup cocoa powder, sifted
- 1/2 cup roasted peanuts, chopped
- 1/3 cup glaze cherries, chopped
- 1/2 cup mini marshmallows
- 250g choc ripple biscuits
- 150g dark chocolate, chopped
- marshmallows, to decorate
- roasted peanuts, chopped, to decorate
Instructions
- Prepare the cream mixture: Using an electric mixer, beat the thickened cream, caster sugar, and sifted cocoa powder until soft peaks form.
- Make the rocky road cream: Transfer half of the cream mixture to a medium bowl. Gently fold in the chopped peanuts, cherries, and mini marshmallows.
- Assemble the biscuit stacks:
- Spread 3 tablespoons of the plain cream mixture onto a serving platter to form a base.
- Spread one biscuit with 1 tablespoon of the rocky road cream mixture, then stack another biscuit on top. Repeat until you have a stack of five biscuits, finishing with a biscuit on top.
- Place the biscuit stack on the platter, edge-side down.
- Repeat with the remaining biscuits and rocky road cream mixture.
- Coat the stacks: Spread any remaining rocky road cream over the biscuit stacks, followed by the plain cream, ensuring they are fully covered.
- Chill: Refrigerate for at least 6 hours or overnight to allow the biscuits to soften and set.
- Decorate & serve: Before serving, sprinkle with chopped dark chocolate, extra mini marshmallows, and roasted peanuts.
- Prep Time: 40 min
- Cook Time: 6 hours
