Chocolate Ripple Cake With Nutella

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

Course Dessert

Cuisine Modern Australian

Total Time 1

Servings

Calories 571kcal

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)

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*

Calories: 571kcal