Christmas Chocolate Ripple Cake

by Katrina - The Organised Housewife

I made this Chocolate Ripple Cake last year as dessert for a family gathering on Christmas Eve, it was super easy to make, tasted so good and I received so many compliments!

Make cream mixture then spread a tablespoon over one biscuit.Repeat 4 times finishing with a choc biscuit.

Place biscuits stack onto a platter that has been spread with a few tablespoons of cream. This will help the biscuits stand upright.

Cover biscuit stacks with remaining cream, refrigerate overnight and decorating the following day.

I decorated our Ripple Cake with a crushed Peppermint Crisp chocolate bar and fresh raspberries.

This is the finished product but with an alternative flake and fresh cherries decoration if you don’t like peppermint.

This is how it looks on the inside, really effective! Wasn’t too sickly and this log is enough to easily feed over 10 people.

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Christmas Chocolate Ripple Cake

  • Author: Katrina

Ingredients

Scale
  • 500ml thickened cream
  • 1 tsp caster sugar
  • 1 tsp vanilla essence
  • 250g packet Arnott’s Choc Ripple biscuits
  • 12 Peppermint Crisp Chocolate Bars, crushed
  • 1 packet fresh Raspberries

Instructions

  1. Use an electric mixture to beat the cream, caster sugar and vanilla essence until soft peaks have formed
  2. Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
  3. Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in stack)
  4. Place biscuit stack, edges side down onto platter
  5. Repeat with remaining biscuits
  6. Spread the remaining cream over biscuit stacks, covering completely.
  7. Place in fridge overnight or minimum of 6 hours to set
  8. Decorate with peppermint crisp and raspberries

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20 comments

Notsoorganised December 6, 2013 - 8:10 AM

My hubby makes a log with ginger nuts dunked in rum, sandwiched together with cream, then covered with cream & grated chocolate. One for the big kids.

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Kay February 16, 2015 - 6:25 PM

ohhh that sounds yummy … must try it… i have used Kahlua in with the whipped cream before .. was very yummy

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Anne December 6, 2013 - 8:39 AM

I’ve done this log various ways too – adding peppermint essence to the cream, or making a version with orange zest and chocolate powder in the cream and crushed jaffas on top, dunked the biscuits in crème de cacao and decorated with toasted hazelnuts…..it really is the easiest of ‘instant’ desserts for a non-cook like me!

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Azzabonj December 6, 2013 - 10:42 AM

Do the biscuits soften up overnight (making it more cake-like)?

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suzanne December 6, 2013 - 10:53 AM

I was wondering that myself.

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DeludedPrincess December 6, 2013 - 11:49 AM

Yup – the longer you leave them the softer they get. It’s divine!

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Andie December 6, 2013 - 10:47 AM

we stick the biscuits together with jam and over 3 days pour sherry, port and masala over the biscuits until its like a sticky log and then put the cream over it with lolly raspberries and lolly mint leaves – obviously not a cake for kids but it is DIVINE! and I don’t drink alcohol!

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Tracey Hall December 6, 2013 - 11:48 AM

Looks great wish I could eat it but cream hates me, not worth the after efforts of trips to little room.

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Michelle December 6, 2013 - 1:27 PM

Tastes awesome with the biscuits dipped in Baileys first!

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brisyvonne December 6, 2013 - 3:18 PM

I do a similar cake using ginger nut biscuits soaked for a second in a milk and rum mix and basically layer flat and then cover with cream. always a hit anytime of year.

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christine December 6, 2013 - 3:28 PM

smashing up cherry ripe bars through the cream and decorating it with even more cherry ripe bars is another great christmas variation – make a ring of biscuits for a wreath effect.

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abby @ thingsforboys December 6, 2013 - 9:19 PM

I love the wreath idea!

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Mrs808 December 15, 2013 - 11:56 AM

My mum had made this for years! I dip my ripple biscuits in sherry and grate peppermint aero bar over the top. I call it a caterpillar

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Katrina December 19, 2013 - 5:14 PM

Aero bar is a great idea!

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Belinda December 12, 2014 - 11:21 AM

Hi Guys
I seem to have mislayed my printables I purchased. I have the elf planner, however I also purchased the reindeer food tags and something else???? Help. Can you help?

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Katrina - The Organised Housewife December 12, 2014 - 11:49 AM

Hi Belinda, you can access all your printables from your accounts page in the shop. https://theorganisedhousewife.com.au/shop/shop/ 🙂

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Miriam December 3, 2015 - 7:45 AM

I make a healthier version using unsweetened thick creamy Greek yogurt. You can add sugar to taste to the yogurt but be gentle stirring it through. Our favourite is to add drinking chocolate powder to the yogurt – it becomes a divine thick chocolate mousse- yummy!!!
It’s great with choc ripple biscuits or ginger snaps. I’ve presented them in loads of different ways: log, wreath shaped, individual little towers (three or four biscuits stacked up) etc. and you can decorate them however you choose.
Its a better version if you can’t eat cream or if you don’t want something so high in fat 😉

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BeccaLee December 8, 2015 - 2:30 PM

YUMM!! I’m definitely try this out for Christmas! 😛

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Tina August 1, 2017 - 3:07 PM

how long will it keep in the fridge once made… providing its not gobbled up in a day lol

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Katrina - The Organised Housewife August 3, 2017 - 9:02 AM

It can keep for 2-3 days, however you will need to cover it as the cream will start to go hard, which isn’t very nice.

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