Chocolate (Overload) Ripple Cake

Posted by in Chocolate Recipes on July 11 2009 | Leave A Comment
Chocolate (Overload) Ripple Cake

The old Chocolate Ripple Cake seems to be a favourite when attending the traditional “Aussie BBQ” – where the guests are sometimes asked to bring a dessert which normally see the BBQ ending with many different versions of this cake on offer (traditionally made with Arnott’s Chocolate Ripple Biscuits and whipped cream) but then topped with anything of choice from Peppermint Crisp to Crunchie to Flake.

Whilst researching the Chocolate Ripple Cake, thinking it was as Australian as Vegemite, I found that Americans call a similar recipe an Icebox Cake and the British call it a Zebra Cake… But whatever you call it, this cake is mighty easy and this recipe has an added chocolate twist.


  • 50g dark chocolate
  • 50g milk chocolate
  • 50g white chocolate
  • 600ml thickened cream
  • 1/3 cup drinking chocolate powder
  • 250g chocolate biscuits
Chocolate (Overload) Ripple CakeChocolate (Overload) Ripple CakeChocolate (Overload) Ripple Cake


Firstly, roughly chop the dark, milk and white chocolate into small chunks. Mix them all together and put aside.

To make the chocolate cream use an electric mixer to beat the cream and drinking chocolate together until stiff peaks form. Then fold 100g of the mixed chopped chocolate pieces through the cream and set aside.

The biscuits you use are pretty much up to you – I used Chocolate Ripple Biscuits but I have made a version using Oreos and another using plain old Triple Chocolate Chip Cookies and they all work just as well.

Chocolate (Overload) Ripple CakeChocolate (Overload) Ripple CakeChocolate (Overload) Ripple Cake

To construct the log shaped cake – take one chocolate biscuit and sandwich with another biscuit using a generous spread of the cream mixture. Continue until all the biscuits have been used (or your serving plate is full).

Cover the log thickly and entirely with the remaining cream and then sprinkle over the top the remaining mixed chopped chocolate pieces. Place cake in the fridge for at least 6 hours to set (or even better overnight) to ensure the biscuits absorb the moisture from the cream and go all soft and chewy.

To serve, cut the cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve on its own, with fresh berries or even the chocolate sauce from my Chocolate Eton Mess recipe.

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Comments On This Post

  1. My arteries are closing just reading this! 🙂

  2. silvermage2000

    Wow that is alot of chocolate sounds good but unhealthy.

  3. Could the chocolate be broken up better using a tall sided mixing bowl with a mixer to pulverize the chocolate pieces?

  4. Luke Davis

    no answer birthday cake pictures , obviously you can derr..
    and if its so unhealthy dont eat it fat so.

  5. That reminds me of Vienetta ice cream and looks equally delicious! Have you tried freezing it after you’ve made it before letting it set fully?

  6. Original

    umm….great recipe!!!lov it
    but to Luke Davis, theres no need to be RUDE!!!!

  7. Looks delicious, I too would love to see what it is like frozen.
    “der”? How old are you? 10?

  8. paradzai

    great,great kfood

  9. you left out the part where you soak the biscuits in brandy before you put them together with cream….and

    where do you get suitable chocolate biscuits over here in the usa?

  10. Lyndal – the biscuits go soft from the cream, it would be too hard to put together with the biscuits already soggy. You could add Brandy to the cream. Try Oreos – I have used them before and it was very yummy 🙂

    • lillie430

      you can definatly cover the choc ripples in brandy, just enough to coat both sides, my grandmother used to do it and i do it every year at christmas, it doesn’t make it soggy at all.

  11. blaine

    i made this. sooo unhealthy but i used cocoa powder instead of drinking choc and cherry ripes instead of chocolate. i havent eaten it yet but cant wait

  12. blaine

    taste soooo good! i love ot hard to stop eating!

    P.S mine looks sooooooooooooo much better!!!!!!!!!!!!!!!!!!!!!!!!!!

  13. Kailey Carpenter

    In the USA, you can use Nabisco Famous Chocolate Wafers. Although to be honest, it works with any “crispy” cookie, from Nilla Wafers to Chips Ahoy, etc etc. Oreos too, as mentioned. Before I discovered the Famous Chocolate Wafers, I scraped the cream out of the Oreos, then added the scraped middles into the whipped cream. It’s also often made with Cool Whip here in the States.

    If you do a google search for “Alchemy in a Biscuit”, you’ll find a wicked decadent version! I like to incorporate ideas from all different recipes.

    Oh, and you can add some brandy (or Kahlua, or Bailey’s, or coffee brandy or even just coffee. Also, orange juice. Maybe try peppermint schnapps?) to the whipped cream (a tablespoon or two), and then you DIP the cookies in the same kind of liquid before smearing the whipped cream on. As mentioned, soaking them would make them too soggy. 🙂

  14. Fathima

    Sri lankans make a similar one too and call it “chocolate-biscuit pudding”….it tastes amazing!

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