This might be the easiest Easter dessert you’ll ever make…

Choc ripple cake… but loaded with Easter eggs.

It takes 10 minutes to assemble, chills overnight, and somehow turns into a soft, sliceable cake like magic.

Perfect for Easter lunch, school holidays, or when you need a dessert that looks impressive but requires almost zero effort 😅

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🐣🍫 EASTER CHOCOLATE RIPPLE CAKE

Serves: 10
Prep: 10 mins
Chill: 6 hours (overnight best)

INGREDIENTS

• 600ml thickened cream
• 1 tsp caster sugar
• 1 tsp vanilla extract
• 250g Arnott’s Chocolate Ripple biscuits
• Easter eggs and chocolates (to decorate)

👩‍🍳 METHOD

Beat the cream, sugar and vanilla until soft peaks form.

Spread a little whipped cream on a serving plate.

Spread cream on a biscuit and sandwich another biscuit on top. Repeat until you have stacks of 3–4 biscuits.

Stand the stacks upright on the plate to form one long log.

Cover the entire cake with the remaining whipped cream.

Refrigerate for at least 6 hours (overnight is best).

Decorate with Easter eggs just before serving.

Slice on an angle to reveal the layers.

(Try not to eat all the mini eggs while decorating.)

Want the recipe?
Comment RECIPE and I’ll send you the link straight to your DMs 💛

Or grab it anytime here 👉
https://bakeplaysmile.com/easter-chocolate-ripple-cake/