Chocolate Ripple Cake

The classic Aussie Chocolate Ripple Cake is perfect for those who want to impress with minimum effort and maximum impact. 

You will, however, need to plan ahead a little. This dessert needs at least 6 hours standing time in the fridge, preferably overnight. 

Provided you're organised, though, this is a simple, versatile and decadent dessert. And the best thing? There's absolutely no baking involved!

Jump to:

• What's so magic about this recipe?
• An Aussie tradition
• Ingredient notes
• Variation ideas
• How to make Chocolate Ripple Cake
• Serving and storage
• Chocolate Ripple Cake

What's so magic about this recipe?

So, you may be wondering how on earth you get those lovely strips of chocolate cake without baking. Well, this "cake" involves a little trickery!

As the name suggests, the cake is really softened Choc Ripple Biscuits. If I hadn't made it myself, though, I'm not sure I'd suspect that the "cake" is really just biscuits softened by the cream filling. It really is very cake-y and delicious. And lots of fun to make with kids.

An Aussie tradition

Choc Ripple Cake recipes started appearing in Australian newspapers in the 1930s. The star ingredient – the biscuits – are now made by Arnott's but were originally made by Brockhoff.

In the early 1940s, Nana Ling recorded her own version of this recipe that continues to deliver its magic today.

I've included a picture of these early recipes below, but please keep scrolling for the updated version of this recipe in the recipe card at the end of this post.

Ingredient notes

The Choc Ripple biscuits and thickened cream (heavy cream) are the two essential ingredients for this recipe. And, yes, you can use any similarly sweet chocolate biscuit.

Here, I've flavoured the cream with vanilla extract and decorated the cake with grated chocolate and strawberries.

The great thing about this cake is that there are plenty of variations you can try, both in the flavouring you add to the cream and the added flavour sprinkled over the top of the cake.

Variation ideas

Nana Ling suggests wine or passionfruit juice to flavour the cream. Nice! Here are some other ideas:

• Bailey's Irish Cream
• Kahlua
• other wines or liquers
• cinnamon
• cocoa
• rose water
• coffee
• chai
• maple syrup
• lavendar
• mint.

You could also swap out the grated chocolate and strawberries to decorate with:

• chopped walnuts
• chopped almonds
• chopped candied fruit
• passionfruit pulp
• rose petals
• hundreds and thousands
• lavendar
• mint leaves
• toasted coconut
• sugar flowers (from cake decorating aisle at supermarket).

How to make Chocolate Ripple Cake

The hardest part of this recipe – and it's really not that hard once you see it in pictures below – is assembling the cookies together and then coating the log shape that's formed with the cream.

Start by whipping the cream and vanilla extract (or other flavouring) until peaks form (see image 1). Next, place the biscuits and cream on the workbench along with a large serving plate (see image 2).

TIP: The cake will be about 25cm long and 7-8cm wide, so choose a serving plate that will be large enough to hold it.

Dollop cream along the serving plate (see image 3) and then smear it into a long line (about 25cm long) (see image 4) – this will form the base of your log-shaped cake.

Place one biscuit, standing up, at the end of the line of cream (see image 5). Dollop cream on remaining biscuits (generously) and start carefully sandwiching the biscuits together with the cream (see image 6) so that they stand on their edge and eventually form a long log (see image 7).

Dollop most of the remaining cream along the top of the log (see image 8).

Cover the log with the cream using a spatula or bread knife (see image 9).

TIP: Use the little bit of remaining cream to "plug" any gaps in the cream. Use a paper towel to wipe away any excess cream from the serving plate.

Let stand overnight in the fridge (or at least for 6 hours).

When ready to serve your cake, sprinkle with grated chocolate and decorate with halved strawberries (see image 10).

Serving and storage

It's important to slice the log diagonally to serve. This ensures each piece of cake will have the striped cream and "cake" pattern – which looks visually striking and ensures each person enjoys a perfect balance of cream and "cake".

Your Choc Ripple Cake will keep in the fridge for up to 2 additional days (after leaving it in fridge overnight to become "cake". It's not suitable for freezing.

More of Nana Ling's Handwritten Aussie classics

If you love this recipe, I reckon you might enjoy these other Aussie favourites recorded by Nana Ling in the 1930s and 1940s:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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