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Chocolate Ripple Cake

A rich and creamy dessert with layers of chocolate ripple biscuits and a velvety filling, perfect for any gathering.
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Prep Time 15 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients for the cake
  • 395 g Woolworths Sweetened Condensed Milk
  • 375 ml pouring cream Use thick for best texture.
  • 250 g pkt chocolate ripple biscuits Can substitute with hazelnut or mocha-flavored biscuits.
  • Cocoa powder, to dust For garnishing before serving.

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.
  4. Arrange the remaining biscuits on top and then cover with the remaining condensed milk mixture.
  5. Cover and place in the fridge overnight.
  6. Dust with cocoa powder to serve.

Notes

Serve chilled with whipped cream or vanilla ice cream. Store in an airtight container in the fridge for up to 4 days. Flavors deepen over time, but best enjoyed within a few days.