Chocolate Ripple Cake
Crisp chocolate biscuits sandwiched with whipped cream that soften overnight into a sliceable striped log.
- Time8 hr 20
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whip the cream, icing sugar and vanilla together in a large bowl until it holds firm peaks. Do not over whip or it will turn grainy.
- 2
Line a long tray or board with baking paper. Dollop a spoonful of cream onto a biscuit, press another biscuit on top and keep going to make a stack of 6.
- 3
Lay the stack on its side on the paper. Continue to build more stacks, joining them end to end into one long log.
- 4
Cover the whole log with the rest of the cream, smoothing it with a palette knife or spoon.
- 5
Cover loosely and chill overnight, or at least 8 hours. The biscuits will soften into a cake texture.
480 min - 6
Scatter with grated dark chocolate. Slice on a diagonal to show the stripes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.