Chocolate Ripple Cake

Chocolate Ripple Cake


10 people made this

People get very impressed when they eat this, cause the biscuits get soft and "meld" together with the cream and they think it's cake and that somehow you made really thin strips of choc cake and they can never figure out how you got them to "stand up." :-) Assemble this the day before. Great for Christmas.

isobel Queensland, Australia

Serves: 6 

  • 300ml whipping cream
  • 1 packet (250g) of chocolate ripple biscuits
  • 1/2 cup (125ml) sweet sherry or similar
  • slivered almonds and grated chocolate for decorating
  • a rectangle of foil or plastic wrap large enough to fully wrap the log in

Preparation:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

  1. Whip half the cream till stiff, pour the sherry into a flat bottomed bowl. Onto your serving plate, lay down a layer of whipped cream - approx 25cm x 5cm.
  2. Working quickly, dip the first biscuit into the sherry, spread one side of it with whipped cream and stand it up on layer of cream. (You can position a glass or something to hold it up on the non creamy end.)
  3. Do the same for the second biscuit, spreading cream on one side and place it next to the creamy side of the first biscuit. Continue until the whole packet is done like this. Cover the log in foil or plastic wrap and place in the fridge for 8 hours or overnight.
  4. When you're ready to serve, unwrap the log and lay it on the serving plate. Whip the rest of the cream and cover the log with it - top sides and ends. Decorate with the grated chocolate and almonds...or whatever you like.
  5. Cut it on a slight diagonal when you serve pieces of it and it presents with great stripes!

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Reviews (1)


awesome recipe. Was so easy and quick to prepare. Made it for mothers day and was a big hit. - 16 Nov 2011

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