Easter Chocolate Ripple Cake
Our Easter Chocolate Ripple Cake is a fun twist on a favourite Australian dessert. A 10 minute recipe made using Arnott's chocolate ripple biscuits, whipped cream and decorated with Easter eggs.
Nutrition Facts
Ingredients
Instructions
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& TIPS
Chocolate biscuits or cookies - use Arnott's chocolate ripple biscuits or any other plain sweet chocolate cookies.
Easter eggs - to decorate this Easter chocolate ripple cake, use a mix of hollow medium sized chocolate eggs as well as mini solid eggs.
Chocolate ripple cake is best left in the fridge overnight before serving - this allows the chocolate biscuits to soak up the moistness from the cream and become soft.
Slice the chocolate ripple cake on an angle so you see all of the layers.
Refrigerate and consume within 2 days.
This recipe is not suitable for freezing.
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