Chocolate Ripple Cake with A Twist (or Two)!

My Chocolate Ripple Cake takes the traditional Aussie choc ripple log to new heights. This make-ahead, no bake dessert is now a full-sized cake with Nutella too!

This is a recipe for a chocolate ripple cake, but not as you know it - definitely with a twist or two! A super simple, no-bake "fridge cake" made with Arnott's Choc Ripple biscuits sandwiched with a mixture of sweetened whipped cream. So, let me introduce you to my new twists on an old favourite...

Firstly I've added Nutella and cream cheese to the usual thickened cream base, so this showstopper dessert is a bit like an inside-out Nutella cheesecake. I know, right?!

Secondly - as Australians, most of us are familiar with the classic choc ripple cake made in the shape of a log. I've taken this concept one step further and made it into an actual CAKE. Perfect for decorating for that special occasion!

Ingredients you will need to make this chocolate ripple cake

• Arnott's Choc Ripple biscuits
• Nutella
• thickened cream
• cream cheese
• icing/confectioners sugar
• vanilla
• raspberries and Ferrero Rocher chocolates to decorate (optional)

*Please see the recipe card below for exact quantities and detailed instructions

How to make this chocolate ripple cake

1. Place cream cheese, icing sugar, vanilla, and Nutella in a bowl.
2. Mix to combine and set aside.
3. In a separate bowl whip the thickened cream to soft peaks.
4. Add whipped cream to Nutella mixture.
5. Mix to combine.
6. Place a layer of cream mixture into a lined tin then lay biscuits on top and repeat 3 more times, finishing with a layer of cream.

My top tips for making this chocolate ripple cake

• You need to start building this cake on the plate or platter you are going to serve it from as the layer of cream on the base means you won't be able to move it once it's finished.
• The tin I have used for this no-bake cake is a springform/loose bottom cake tin, but without the base, so just the ring part. This enables you to construct the cake with the sides for support. Then when it's time to turn out your cake you just pop open the side clip and lift it off.
• It's really important to line the sides of your tin because the cake is quite soft and will come apart when you try to lift off the tin. Check out the video below with my awesome hack for lining your tin with no measuring, no scissors, and no greasing!
• When building the cake, layer the biscuits with each layer offset from the one underneath, like a brickwork pattern. This will help keep the ripple cake stable. There are 27 biscuits in a 250g pack, I have put 7 in each layer except for the final layer where I have left out the middle biscuit.
• Ideally, the cake is best left overnight in the fridge to set, or for at least 6 hours.

How many biscuits are in a chocolate ripple packet?

There are 27 biscuits in a packet of chocolate ripple biscuits.

How to line the sides of a round cake pan with parchment paper

• Take a length of parchment paper (baking paper) that is a little longer than the circumference of the pan.
• Make a fold along the length of the parchment on both the top and the bottom - it's ok if they overlap.
• Flip over the parchment so the folded sides are facing down, then bring the two short ends together and tuck one end into the "pocket" of the other to form a circle.

Watch my quick video demo

Serving suggestions and ideas for add-ins

• I have served this choc ripple cake with fresh raspberries and Ferrero Rocher chocolates. So fancy! I chose the Ferrero Rocher balls because they contain hazelnuts to compliment the Nutella hazelnut spread.
• You could quickly dip the biscuits in Kahlua or Baileys Irish Cream for a more adult version.
• Crumbled Peppermint Crisp bars or Maltesers would be a nice decoration too.

Other recipes you may enjoy

Caramilk Cheesecakes in a Glass - individual serves of no-bake Caramilk cheesecake served in elegant glasses, the perfect make-ahead dessert for your next dinner party!

Nutella Mascarpone Creme Pots - a rich, thick, and decadent Nutella dessert made with mascarpone cheese. One bowl, no mixer required, and can be made ahead!

Nutella and Peanut Butter Brownies - super rich and fudgy Nutella brownies stuffed with chocolate and peanut butter chips, with a swirl of peanut butter and Nutella.

Mini Banoffee Pies - cute mini individual serves of banoffee pie. A biscuit base with thick rich caramel, banana and cream served in elegant glasses.

Passionfruit Slice - a sweet and tangy no bake slice using condensed milk and crushed biscuits, with a zingy passionfruit icing.

📖 Recipe

Chocolate Ripple Cake With Nutella

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Chocolate Ripple Cake with a Nutella twist, plus it's more than just a log, this is an actual cake!

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Total Time: 1 hour

Serving: 12

Calories: 571kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 250 g Arnott's Choc Ripple biscuits 1 pack
• 390 g Nutella
• 250 g cream cheese room temperature
• 600 ml thickened cream
• 80 g icing/confectioners sugar
• 1 teaspoon vanilla
• fresh raspberries and Ferrero Rocher balls to decorate (optional)

Instructions

• Line a 20cm/7¾" round springform cake tin (with the base removed) with baking paper - watch the short video above for my quick and easy hack!
• Place cream cheese, icing sugar, vanilla, and Nutella in a bowl. Mix to combine and set aside.
  250 g cream cheese

  80 g icing/confectioners sugar

  1 teaspoon vanilla

  390 g Nutella
• In a separate bowl whip the thickened cream into soft peaks.
  600 ml thickened cream
• Add whipped cream to Nutella mixture and mix to combine.
• Place lined tin onto the serving plate and spread a layer of cream mixture into the centre. Place one biscuit into the centre and 6 more evenly around, pushing down slightly into the cream.
  250 g Arnott's Choc Ripple biscuits
• Repeat 3 more times (see my notes), finishing with a layer of cream.
• Place in the fridge to set for a minimum of 6 hours or preferably overnight.
• Leave in the fridge until ready to serve.
• To serve, release the springform tin and lift it off, then peel off the baking paper. Top with fresh raspberries and Ferrero Rocher balls if using.
  fresh raspberries and Ferrero Rocher balls to decorate (optional)

Notes

• You need to start building this cake on the plate or platter you are going to serve it from as the layer of cream on the base means you won't be able to move it once it's finished.
• The tin I have used for this no bake cake is a springform/loose bottom cake tin, but without the base, so just the ring part. This enables you to construct the cake with the sides for support. Then when it's time to turn out your cake you just pop open the side clip and lift it off.
• It's really important to line the sides of your tin because the cake is quite soft and will come apart when you try to lift off the tin. Check out the video above with my awesome hack for lining your tin with no measuring, no scissors, and no greasing!
• When building the cake, layer the biscuits with each layer offset from the one underneath, like a brickwork pattern. This will help keep the ripple cake stable. There are 27 biscuits in a 250g pack, I have put 7 in each layer except for the final layer where I have left out the middle biscuit.
• Ideally, the cake is best left overnight in the fridge to set, or for at least 6 hours.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*