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