Chocolate Ripple Cake
Prep time
Total time
This is the easiest cake you'll ever make and everyone loves it.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 1½ packages Arnott's Chocolate Ripple Biscuits (cookies)
  • 400 ml cream
  • 1½ teaspoons vanilla extract
  • 2 tablespoons icing (confectioner's) sugar
  1. The day before you want to eat this cake:
  2. Whip cream until thick and nearly at the soft peak stage and then add vanilla and icing sugar.
  3. Whip to full soft peak stage. (don't make butter)
  4. Spread each cookie with whipped cream and place on a cake plate in a single layer.
  5. Smooth cream and add another layer, but move the cookies over the gaps in the lower layer.
  6. Continue until you don't have enough cookies to make another layer.
  7. Top with remaining cream and then crumble one cookie and sprinkle on the top layer (or you could grate chocolate but I had the cookies in my hand)
  8. Refrigerate overnight.
Recipe by Orgasmic Chef at