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Chocolate Ripple Wreath cake with red and green toppings on a white cake platter
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5 from 7 votes

Chocolate Ripple Cake

Chocolate Ripple Wreath is a no bake Christmas Dessert! With chocolate ripple biscuits will this cake, or our Christmas Wreath Pavlova rock your table?
Prep Time4 hrs 20 mins
Cook Time0 mins
Total Time4 hrs 20 mins
Course: christmas
Cuisine: Australian, International
Keyword: chocolate ripple cake,, chocolate ripple wreath, no bake chocolate cake
Servings: 14
Calories: 408kcal
Author: Adrianne


  • Large Platter


Chocolate Ripple Wreath

  • 500 grams chocolate ripple biscuits Note 1
  • 600 ml cream Note 2
  • 1 cup sherry Note 3
  • 2 tablespoon cocoa powder Note 4
  • 1 teaspoon vanilla essence Note 5
  • 2 tablespoon icing sugar Note 6
  • 3 chocolate ripple biscuits Note 7
  • ¼ cup red chocolate balls Note 8
  • ¼ cup mint chocolate balls
  • ¼ cup mini chocolate balls (green or red)
  • 1 tbs red sprinkles
  • 1 tbs green sprinkles
  • 1 tbs chocolate sprinkles


Chocolate Ripple Wreath

  • Add your cream, cocoa powder, icing sugar and vanilla essence to a mixing bowl and whip to combine.
  • Use a cake tin as a guide to form your circle by placing it on a large cake platter, dust icing sugar around the outside of the cake tin in a circle .
  • Pour your sweet alcohol into a small bowl
  • Spread a layer of cream around in a circle on the base of the cake platter
  • Dip 1 biscuit into the alcohol, spread with cream, then stick to the cake platter. Repeat 1 by 1 per biscuit until you complete a wreath shape.
  • Top the chocolate wreath with whipped cream, then refrigerate for 4 hrs.
  • Remove from fridge, do another cream layer to cover the cake and then decorate with your toppings. Note 9



  • Note 1 we need 2 x (250 gram) packets of the biscuits. You will have a few left over which you can use for topping. You can use another type of chocolate biscuit if you can't find chocolate ripple or they don't sell them in your location
  • Note 2 your cream needs to be suitable for whipping. Read the label on the side before purchasing to save another trip to the store!!
  • Note 3 I use 'Royal Reserve' Australian Fortified Wine. Your alcohol needs to be sweet, not dry. 
  • Note 4 Australian tablespoons measure 20ml. You need ½ for each batch of cream
  • Note 5 No need to use the more expensive vanilla essence, the extract is perfect. 
  • Note 6 Taste this as you go, it is to add a touch of sweetness to the cream
  • Note 7 These are the leftover biscuits, crushed and used as 'sprinkles'.
  • Note 8 You don't have to use my exact toppings. Go for festive red and green and use candy/lollies that you can find which are 'Christmas' type ones. I use 'Jaffas', 'Large Mint Dark Chocolate Green Balls' and 'Mini Green Milk Chocolate Balls'. 
  • Note 9 You can either do 1 layer of cream and decorate then, or cover the cake with cream then do another thin layer just before topping so the cream is 'fluffy' still and the toppings will stick easily. If you find that you don't whip enough cream in the beginning, then whip some more for your cream pre topping layer. It doesn't make too much difference if you layer the cream and straight away top or you do this in 2 stages. But don't try and decorate without additional cream if you place it in the fridge without topping in the 1st stage. This is because the toppings need the cream to be fresh and 'wet' to stick to easily by sprinkling from above and not 'pushing' onto cake. 


Calories: 408kcal | Carbohydrates: 37g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 130mg | Fiber: 2g | Sugar: 25g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg