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Chocolate Ripple Cake

A no-bake masterpiece that elegantly combines chocolate and cream into delightful layers, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 day
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 395 g Woolworths Sweetened Condensed Milk
  • 375 ml pouring cream
  • 250 g packet chocolate ripple biscuits
  • to taste Cocoa powder to dust

Method
 

Preparation
  1. Use electric beaters to beat the condensed milk and cream until soft peaks form.
  2. Spread 1 cup of the condensed milk mixture in the base of a 20cm serving dish. Arrange half of the biscuits on top, breaking to fill in gaps.
  3. Spread half of the remaining condensed milk mixture over the biscuits. Arrange the remaining biscuits on top and cover with the remaining condensed milk mixture.
  4. Cover and place in the fridge overnight.
Serving
  1. Dust with cocoa powder before serving.

Notes

To enhance presentation, garnish with fresh berries or thin slices of fruit. Add a dollop of whipped cream for an exquisite serving. Ensure cream is chilled before whipping for best results.