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Black Forest Choc Ripple Cake

  • Something quick
  • Something impressive
  • No bake

Arnott's product: Choc Ripple

Prep time: 20 min

Cooking time: None

Chill time: 6 hours

Serves: 8


1 tbsp cocoa powder, sifted
2 tsp icing sugar mixture
2 cups (500ml) thickened cream
1 x 415g can stoneless black cherries in syrup, drained
1 x 250g packet Arnott’s Choc Ripple biscuits
dark chocolate curls, to decorate


  • Place cocoa, half the sugar and 1¼ cups cream in a bowl. Using an electric mixer, beat until stiff peaks form.
  • Finely chop three-quarters of the cherries. Fold through cocoa cream mixture.
  • Spread 2 tablespoons cocoa cream mixture along a plate. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering cocoa cream mixture and remaining biscuits to form a log. Spread remaining cocoa cream mixture over top and sides of log. Refrigerate, covered, overnight.
  • Just before serving, use an electric mixer to beat remaining cream and sugar until stiff peaks form. Spread cream mixture over top and sides of log. Top with remaining cherries. Decorate with chocolate curls. Slice on an angle to create striped effect. Serve.