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Chocolate Ripple Cream Cake

  • 6 Serves
  • 10 minutes
  • 6 hours

To create a visual delight, slice this divinely easy cake on an angle, cutting across the biscuit, highlighting a clear stripy pattern.



500ml thickened cream (chilled)
250g packet chocolate Ripple Biscuits
1 tbsp. icing sugar
1 tsp. Vanilla extract
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a large bowl, place cream, icing sugar and vanilla extract.
  2. Using electric beaters, whip together until stiff peaks form, 4 minutes.
  3. Spread a little of the cream along the base of a rectangular serving plate.
  4. Starting from the front, hold one Ripple biscuit and lather with cream.
  5. Sandwich another Ripple biscuit right beside the first, close enough so that only the cream separates them.
  6. Again, coat with cream.
  7. Repeat all the way, down the length of the plate, until biscuits are gone.
  8. Use any remaining cream to spread evenly over the cake.
  9. Wrap loosely with cling wrap, then refrigerate for at least 6 hours to set.

Top Tips

Optional: Serve peppered with fresh berries, sliced figs, micro-mint leaves and pretty rose petals.

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Average rating 4.2 / 5. Vote count: 12

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4 Reviews

  • Lyn Kemp says:

    Easy one for the Grand children to make during school holiday lockdowns. And any other time.

  • Lorna Walton says:

    Rate5 Luscious dessert or afternoon tea dish Quick & easy to make & if remember to allow 6 hrs for refrig. can be done in one


    Would be good if Anotts still had chocolate ripple biscuit they have deleted them

    • IGA Recipes says:

      HI Janine, Arnotts Chocolate Ripples are still available. Please feel free to contact your Local IGA as they may stock it. If they don’t stock the product, they might even try getting it in for you! We’re sure the store owner would love to hear from you! You can find their details on our store locator via http://www.iga.com.au/stores.

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