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chocolate ripple cake
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5 from 10 votes

Chocolate Ripple Cake

An Aussie dessert tradition that involves a little magic!
Prep Time15 mins
Resting time6 hrs
Total Time15 mins
Course: Dessert
Cuisine: Australian
Keyword: Chocolate Ripple Cake
Servings: 8 people
Calories: 159kcal

Ingredients

  • 1 packet Arnott's Chocolate Ripple biscuits
  • 300 ml thickened cream
  • 2 Tablespoons Bailey's Irish Cream (or wine, passionfruit juice or another other flavouring - adjusting the amount of flavouring depending on what you're using)
  • 2 Tablespoons chopped walnuts (or shaved chocolate, toasted coconut or another topping)

Instructions

  • Whip cream and Baileys (or other flavouring) until peaks form.
  • Smear cream along serving plate. Dollop cream on biscuits (generously) and sandwich the biscuits together with the cream so that they stand on their edge to eventually form a long log.
  • Cover the log with remaining cream and sprinkle with walnuts or your topping of choice.
  • Let stand overnight in the fridge (or at least for 6 hours).
  • Slice diagonally to serve.

Notes

Nutrition value is calculated using Bailey's Irish Cream and chopped walnuts version.

Nutrition

Calories: 159kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 15mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.1mg