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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

christmas chocolate ripple cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katrina - The Organised Housewife

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

You may also like

About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organisation, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.

POPULAR RECIPES