If you’re looking for an easy, show-stopping dessert for Easter, this Easter Chocolate Ripple Cake is a total game-changer! It’s rich, creamy, and irresistibly chocolatey, yet requires zero baking—just a bit of patience while it sets in the fridge. The best part? You can decorate it with your favorite Easter chocolates, making it a stunning (and delicious) centerpiece for your holiday table. Trust me, once you try it, this will become your go-to Easter dessert!
Why You’ll Love Easter Chocolate Ripple Cake
This recipe isn’t just about making a cake—it’s about creating a fun, fuss-free dessert that’s as beautiful as it is delicious. Whether you’re hosting an Easter brunch, bringing a treat to a family gathering, or simply indulging your sweet tooth, this cake is always a hit!
No-Bake Perfection: No oven, no fuss—just chill and enjoy!
Minimal Ingredients: Made with simple pantry staples, but tastes like a bakery masterpiece.
Customizable: Decorate with Mini Eggs, Maltesers, or any of your favorite Easter chocolates!
Make-Ahead Friendly: The longer it sits, the better it gets—perfect for stress-free entertaining.
Crowd-Pleasing: Chocolate lovers of all ages will devour this!
Ingredients
Ingredients in Easter Chocolate Ripple Cake
This cake is made with just a few ingredients, but each one plays a key role in creating that rich, creamy, and chocolatey goodness!
Chocolate Ripple Biscuits: The heart of this dessert! These crisp cookies soften into a cake-like texture as they absorb the cream.
Heavy Cream: Whipped to perfection, it transforms into a light and fluffy filling.
Powdered Sugar: Just a touch to lightly sweeten the whipped cream.
Vanilla Extract: Enhances the cream’s flavor with a warm, subtle sweetness.
Cocoa Powder: A little cocoa mixed into the cream adds extra chocolatey goodness.
Milk or Coffee: Lightly dipping the biscuits makes them extra soft and flavorful.
Chocolate Easter Eggs: Mini Eggs, Maltesers, or any festive chocolates for the ultimate Easter touch!
Chocolate Shavings: A sprinkle on top makes this cake look extra fancy!
Instructions
Let’s dive into the steps to create this delectable Easter masterpiece:
Whip the Cream
In a large mixing bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla extract until soft peaks form. The cream should be thick but still spreadable.
Dip and Layer
Lightly dip each chocolate ripple biscuit in milk or coffee (just a quick dip to avoid sogginess). Arrange them in a straight line on a serving platter, standing upright with a layer of whipped cream between each biscuit.
Cover in Cream
Once all the biscuits are stacked, cover the entire cake with the remaining whipped cream, smoothing it out with a spatula. This step is where the magic happens! The biscuits will soak up the cream and transform into a soft, cake-like texture.
Chill to Set
Refrigerate for at least 6 hours, but overnight is best! The longer it chills, the better the texture and flavor.
Decorate for Easter
Before serving, decorate with Easter eggs, Maltesers, chocolate shavings, or any festive toppings you love. Get creative—there’s no wrong way to make it beautiful!
Nutrition Facts
Servings: 10 slices
Calories per serving: Around 280-350 (varies based on toppings used)
Preparation Time
Prep Time: 15 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours 15 minutes
How to Serve Easter Chocolate Ripple Cake
This cake is best served chilled for the ultimate creamy texture. Here are some ways to enjoy it:
- With extra chocolate sauce: Drizzle some warm chocolate sauce over the top for an indulgent touch.
- Paired with fresh berries: Strawberries or raspberries balance out the richness.
- As an Easter dessert centerpiece: Arrange colorful Mini Eggs around it for a festive vibe!
- With a dollop of whipped cream: Because there’s no such thing as too much cream!
Additional Tips
- Don’t skip the chilling time! This allows the biscuits to soften into a cake-like texture.
- Use a serrated knife for clean slices when serving.
- Make it boozy: Add a splash of Baileys or Kahlua to the cream for a grown-up version.
- Want a different flavor? Swap chocolate biscuits for ginger snaps or Oreos for a fun twist!
- Store leftovers in the fridge for up to 3 days (if they last that long!).
FAQ’s
1. Can I use a different type of biscuit?
Yes! If you can’t find chocolate ripple biscuits, try Oreos, graham crackers, or any crisp chocolate cookies.
2. Do I have to dip the biscuits in milk or coffee?
It’s optional, but it helps soften the biscuits faster and adds extra flavor.
3. How far in advance can I make this cake?
You can make it 1-2 days ahead—it actually tastes better the longer it sits!
4. Can I make this with whipped coconut cream?
Absolutely! For a dairy-free version, whip chilled coconut cream instead.
5. What can I use instead of powdered sugar?
You can sweeten the cream with honey, maple syrup, or a sugar substitute.
6. Can I freeze this cake?
No, freezing affects the texture. It’s best stored in the fridge.
7. How do I make the whipped cream more stable?
Add a bit of gelatin or cornstarch while whipping to help it hold its shape longer.
8. What if I don’t have cocoa powder?
Skip it, or add a bit of melted chocolate instead!
9. Can I make a bigger version?
Yes! Just double the ingredients for a larger, more dramatic cake.
10. Can kids help make this?
Yes! This is a great kid-friendly recipe—let them help stack the biscuits and decorate the cake!
Conclusion
Easter Chocolate Ripple Cake is the ultimate effortless dessert—rich, creamy, chocolatey, and absolutely stunning. Whether you’re hosting Easter brunch or just treating yourself, this no-bake masterpiece will impress everyone at the table. Give it a try, and watch it disappear in seconds!
Print
Easter Chocolate Ripple Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes (No-Bake)
- Total Time: 15 minutes + chilling time
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
- Diet: Vegetarian
Description
This Easter Chocolate Ripple Cake is a no-bake dessert that’s as easy to make as it is delicious. Layers of chocolate biscuits soften into a rich, creamy filling, creating a cake-like texture. Decorated with chocolate shavings and Easter eggs, it’s a perfect festive treat!
Ingredients
– 2 cups heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
– 1 package (250g) chocolate ripple biscuits
– 1/4 cup chocolate shavings (for garnish)
– Mini chocolate eggs (for decoration)
Instructions
1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread a thin layer of whipped cream on a serving platter to create a base.
3. Take one chocolate biscuit, spread some whipped cream on one side, and stand it upright on the platter.
4. Continue layering the biscuits with whipped cream, forming a log shape.
5. Cover the entire cake with the remaining whipped cream, smoothing it out with a spatula.
6. Refrigerate for at least 6 hours or overnight to allow the biscuits to soften.
7. Before serving, sprinkle with chocolate shavings and decorate with mini chocolate eggs.
8. Slice diagonally to showcase the beautiful layers. Enjoy!
Notes
– Best made a day ahead for optimal texture.
– You can add a splash of coffee or liqueur to the cream for extra flavor.
– Swap chocolate biscuits with ginger snaps or graham crackers for a variation.
– Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg