Description
A delicious choc ripple cake made with layers of chocolate biscuits and cream.
Ingredients
Scale
- 200g chocolate ripple biscuits
- 500ml thickened cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Instructions
- In a bowl, whip the cream until soft peaks form.
- Add icing sugar and vanilla extract, then mix until combined.
- Dip each biscuit in water briefly to soften.
- Layer the dipped biscuits on a serving plate, spreading cream between layers.
- Repeat until all biscuits are used, finishing with cream on top.
- Sprinkle cocoa powder over the top.
- Refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use dark chocolate biscuits.
- You can add fruit or chocolate shavings for garnish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: choc ripple cake, chocolate dessert, no-bake cake