This chocolate ripple cake is a classic Australian dessert for a reason. It’s an easy no-bake dessert that features Arnott’s Choc Ripple cocoa biscuits sandwiched together with cream. In fact, as Yotam Ottolenghi writes in Ottolenghi Comfort, “The recipe is so simple that it’s printed on the back of the cookie box!”

This recipe comes from Helen Goh, one of the co-authours of this cookbook. After a family trip to Melbourne, her kids fell in love with this cake. But back in London, she couldn’t find Arnott’s Choc Ripple, so she made her own. While the cookies can now be purchased online, this recipe includes how to make them from scratch, too.

To assemble this version of the chocolate ripple cake, dip each cookie into a milky espresso mixture (with optional Grand Marnier), and lay them down in a log shape with cream in between each one. Refrigerate for six hours up to overnight, decorate as you please and dig in. This recipe recommends macerated strawberries, cookie crumbles or chocolate flake.

Where did chocolate ripple cake originate?

This delightful dessert originated from Australia in the 1930’s. There is no definitive answer for who came up with the recipe first.

How long does it take for chocolate ripple cake to set?

The chocolate ripple cake needs a minimum of six hours to set. This is important so that the cookies soften and absorb some of the cream, which creates a rich cake-like texture.

Slices of chocolate ripple cake with strawberries on colourful plates.

Chocolate Ripple Fridge Cake

Yotam Ottolenghi

This no-bake dessert is popular in Australia for a reason; creamy frosting and fudgy chocolate ripple cookies come together in one perfect summer cake.

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Ingredients

3 tbsp milk or 7 tbsp if not using Grand Marnier
¼ cup Grand Marnier if using
1 espresso shot regular or decaf (2 tbsp)
2¾ cups heavy cream
1⅓ cups crème fraîche
6 tbsp powdered sugar
1½ tsp vanilla extract
1½ tsp ground cinnamon

Cookies

1¾ cups plus 1 tbsp all-purpose flour
2/3 cup cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
7 tbsp unsalted butter at room temperature
1 cup granulated sugar
3 tbsp vegetable oil
2½ tbsp golden syrup or light corn syrup
1 egg

Macerated strawberries

1 lb strawberries hulled and quartered
1½ tbsp granulated sugar
1 tsp finely shaved orange zest
2 tbsp Grand Marnier or orange juice
2 strips of orange zest julienned

Instructions

To make the cookies

First make the cookies. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
Place the butter, sugar, oil, and golden syrup in the bowl of a stand mixer with the paddle attachment in place. Beat on medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, then add the egg and beat again until combined. Decrease the speed to low, add the dry ingredients, and mix until the dough comes together. Wrap and chill in the fridge for at least 2 hours.
When ready to bake, preheat the oven to 375°F.
Pinch off 1-oz/30g pieces of dough and roll them into balls, then place them, spaced about 2 inches/5cm apart, on two parchment- lined rimmed baking sheets. You should make about 23 balls.
Flatten them with your hand—they should be about 2 inches/5cm wide—then bake for 12-15 minutes, until firm and the tops are cracked or “rippled.” Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

To assemble the cake

When ready to assemble the cake, combine the milk, Grand Marnier (if using), and espresso and set aside.
Place the cream, crème fraîche, powdered sugar, vanilla extract, and cinnamon in the bowl of the stand mixer with the whisk attachment in place. Whisk on medium-high speed until soft peaks form—be careful not to over-whip, as the cream will thicken as you spread it.
Transfer 2 cups of the mixture to a small bowl and refrigerate—this will be used to finish the cake. Pipe or dollop a roughly 12-inch/30cm-long line (about ¾ inch/2cm wide) of the remaining cream mixture down the center of a long cake plate or board—this is to help position the cookies for assembly.
Take 20 of the cookies and, working with one cookie at a time, lightly brush both sides with the milk mixture—you want to just moisten the entire cookie without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the cookie. Standing the cookie upright, press it down onto one end of the strip of cream.
Repeat with another cookie, then place alongside the first cookie, pressing to sandwich them together. Continue with the remaining cookies to form a long log cake. Spread the remaining cream mixture over the top and sides of the log—don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day. Cover loosely and refrigerate for at least 6 hours or overnight.
About 15 minutes before you’re ready to serve, combine the strawberries in a bowl with the sugar, finely shaved orange zest, and Grand Marnier. Allow to macerate for 10–15 minutes.
Meanwhile, spread the reserved cream over the top and sides of the log.
When ready to serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick. Drizzle any syrup over and around the plate. Finish with the orange zest strips on top. When serving, slice on the diagonal—warming the blade of the knife with hot water helps with the cleanness of the slice—to reveal the stripes.

Notes

Getting ahead: The cookies can be made and baked up to 7 days in advance, kept in an airtight container. The cake needs to be made up to 6 hours before serving, to allow it to soften and meld together, but can be made up to 2 days in advance, left to sit and wait in the fridge.

Playing around: The strawberries work really well here, but as an alternative, just crumble another cookie or a chocolate flake over the top.

Keyword chocolate cake, cookies and bars, no-bake dessert