Do you need a dessert idea for Christmas time? This Christmas Chocolate Ripple Cake is as delicious as it comes!
This beautifully presented dessert will be the feature of any Christmas table. 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!
This cake is a no bake cake which means you can pop it in the fridge and forget about it!
Make cream mixture then spread a tablespoon over one biscuit.
Repeat this step four times finishing with a chocolate 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.
Christmas Chocolate Ripple Cake
Ingredients
- 500ml thickened cream
- 1 tsp caster sugar
- 1 tsp vanilla essence
- 250g packet Arnott’s Choc Ripple biscuits
- 1–2 Peppermint Crisp Chocolate Bars, crushed
- 1 packet fresh Raspberries
Instructions
- Use an electric mixture to beat the cream, caster sugar and vanilla essence until soft peaks have formed
- Spread 3 tablespoons of the cream mixture over a platter to form a base for the biscuit stacks.
- Spread one biscuit with one tablespoon of cream mixture, repeat 4 times finishing with a biscuit on top (5 biscuits in stack)
- Place biscuit stack, edges side down onto platter
- Repeat with remaining biscuits
- Spread the remaining cream over biscuit stacks, covering completely.
- Place in fridge overnight or minimum of 6 hours to set
- Decorate with peppermint crisp and raspberries
This is how it looks on the inside, really effective! It wasn’t too sugary and this Christmas Chocolate Ripple Cake log is enough to easily feed over 10 people.
22 comments
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.
ohhh that sounds yummy … must try it… i have used Kahlua in with the whipped cream before .. was very yummy
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!
Do the biscuits soften up overnight (making it more cake-like)?
I was wondering that myself.
Yup – the longer you leave them the softer they get. It’s divine!
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!
Looks great wish I could eat it but cream hates me, not worth the after efforts of trips to little room.
Tastes awesome with the biscuits dipped in Baileys first!
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.
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.
I love the wreath idea!
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
Aero bar is a great idea!
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?
Hi Belinda, you can access all your printables from your accounts page in the shop. https://theorganisedhousewife.com.au/shop/shop/ 🙂
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 😉
YUMM!! I’m definitely try this out for Christmas! 😛
how long will it keep in the fridge once made… providing its not gobbled up in a day lol
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.
I do one with Gingernut biscuits with warm stewed apple between them and then covered with the cream
I has a boss whose former landlady would make this at Christmas. I think she made a lot, and instead of cookies, she would deliver these. REally yummy!!