Description
A delicious chocolate ripple cake made with cream and chocolate biscuits.
Ingredients
Scale
- 400g chocolate ripple biscuits
- 600ml thickened cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 100g dark chocolate, grated
Instructions
- In a bowl, whip the cream, icing sugar, and vanilla until soft peaks form.
- Line a loaf tin with plastic wrap.
- Dip each biscuit in milk for a second.
- Layer the dipped biscuits in the tin, followed by the cream mixture.
- Repeat layers until all biscuits and cream are used.
- Cover and refrigerate for at least 4 hours or overnight.
- Turn the cake out onto a plate and sprinkle with grated chocolate before serving.
Notes
- Use any chocolate biscuits if ripple biscuits are unavailable.
- For a richer flavor, add coffee to the cream mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: choc ripple cake, chocolate dessert, no-bake cake