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!
![](https://theorganisedhousewife.com.au/wp-content/uploads/2018/12/The-Organised-Housewife_Chocolate-Ripple-Cake-1.jpg)
This cake is a no bake cake which means you can pop it in the fridge and forget about it!
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-4.jpg)
Make cream mixture then spread a tablespoon over one biscuit.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-3.jpg)
Repeat this step four times finishing with a chocolate biscuit.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-5.jpg)
Place biscuits stack onto a platter that has been spread with a few tablespoons of cream. This will help the biscuits stand upright.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-6.jpg)
Cover biscuit stacks with remaining cream, refrigerate overnight and decorating the following day.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-7.jpg)
I decorated our Ripple Cake with a crushed Peppermint Crisp chocolate bar and fresh raspberries.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-8.jpg)
This is the finished product but with an alternative flake and fresh cherries decoration if you don’t like peppermint.
![](https://theorganisedhousewife.com.au/wp-content/uploads/2013/12/The-Organised-Housewife_Chocolate-Ripple-Cake-8-150x150.jpg)
christmas chocolate ripple cake
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- Author: Katrina - The Organised Housewife
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