• Prep Time:
  • No. of Serves:
  • 8
Triple Choc Ripple Cake

Triple Choc Ripple Cake


  • 1/2 cup (125 mL) cold full cream milk
  • 1¼ cups (300 mL) thickened cream
  • 1 x 100 g Aeroplane Chocolate Flavoured Dessert Mix
  • 250 g pkt Arnott’s Choc Ripple™ Biscuits
  • Chocolate sprinkles or shavings to serve


  1. Combine milk and cream in a large bowl. Add Aeroplane Chocolate Flavoured Dessert Mix and beat using an electric beater on HIGH speed until thick.
  2. Spread a little of the mixture over one biscuit then sandwich with another. Place onto a serving plate, using a little chocolate mixture to secure. Repeat using all biscuits, creating a log.
  3. Spread remaining chocolate dessert mixture evenly over cake, cover and refrigerate for a minimum of 6 hours. To serve; scatter over chocolate curls.