Possibly,the easiest chocolate cake ever, Chocolate Ripple Cake is an Aussie classic. It’sa 4 ingredient, 15 minutes of effort, make-ahead no-bake dessert everyone willlove. All of that in one delicious dessert!
For best results, always weigh ingredients where a weight is provided
Instructions
Beat the cold cream in a large bowl to soft peaks - careful not to overwhip it or it will become grainy. You want to hold shape but the peaks will fall over.
Add the sugar and vanilla extract and beat through.
Spread 2-3 teaspoons of cream onto the back of one biscuit. Sandwich with a second biscuit and repeat until you have a stack of 6 biscuits.
Spread a little cream onto a serving platter, then place the stack of biscuits, sideways onto the cream. Repeat another 3 times so you have 4 rows of 6 biscuits.
Cover all over with cream, then let it chill overnight, covered, in the fridge for the biscuits to soften.
Decorate as desired (I used homemade chocolate curls and fresh cherries) then slice and serve.
Notes
To make the chocolate curls: Pressing firmly, run a speed peeler down the side of a bar of chocolate. I used milk and 50% dark chocolate.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.