Chocolate ripple and raspberry cake

Chocolate ripple and raspberry cake



  • 1 pkt Chocolate Fudge biscuits
  • 600ml thickened cream
  • 1 tsp vanilla essence
  • 1tsp castor sugar
  • 1 small block dark chocolate
  • 1 punnet of raspberries or cherries


Whip cream with vanilla and sugar until it forms stiff peaks.

Spread cream between biscuits generously and sandwich 6 at a time laying the stack on its side.

Proceed like this with the rest of the packet forming a row of barrels.

Spread the remaining cream all over with a palette knife forming a box shape.

Refrigerate for at least 6 hrs or overnight is best.

Shave dark chocolate generously all over the top and cover with raspberries I prefer cherries so have used these


  • This is known as an icebox cake in other countries.
  • You can lay it out in various patterns before you coat it. Some people like to brush the biscuits with liquer before they spread the cream on them.
  • I topped it here with dark chocolate to go with the cherries but you can use a crushed Flake for a different touch.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand


Serving Suggestions


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