How To make Chocolate Ripple Cake
Batter---- 16 oz Reduced fat chocolate cake
Mix 1 c Water
1/2 c Fat-free sour cream
2 Egg whites -- whipped
8 oz Fat-free cream cheese
Softened 1/3 c Granulated sugar
2 Egg whites :
whipped
1/4 c Coconut
Topping---- 16 oz Reduced fat milk chocolate
Frosting 8 oz Fat-free cream cheese --
Softened
Soak top and bottom of a clay pot in water for at least 15 minutes. To prepare batter, combine cake mix, water, sour cream, and 2 egg whites in a mixing bowl; set aside. In another mixing bowl, combine 8 ounces cream cheese, sugar, remaining egg whites, and coconut. Line bottom and up sides of pot with waxed paper. Pour 1/2 of the chocolate mixture and spread cream cheese mixture on top. Pour remaining chocolate mixture over top. Cover and place in a cold oven. Set temperature to 400. Bake for 60 minutes. Meanwhile to prepare topping, combine frosting and remaining cream cheese in a mixing bowl. Mix until smooth. If frosting is too thick add a little water. Spread over cooled cake. Recipe By : Cooking In Clay
How To make Chocolate Ripple Cake's Videos
Two ingredient Chocolate Cake - Hiking Desserts
This is chocolate ripple cake recipe that you can make while you are out hiking on the trail! Be warned this recipe is pretty delicious.
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Chocolate Ripple Cake 5 ingredients cheekyricho
cheekyricho Chocolate Ripple Cake and Little no bake Choc Ripple Stacks or Cup cakes. A special Request for this recipe from Katie. Its Nathan's Birthday and this is his favourite cake. Have a great Birthday Nathan and thanks for the recipe request Katie. This is so easy to make and tastes great. Decorate it anyway you like dress it up or dress it down, either way its a quick make ahead dessert or a funky Celebration Cake. We do hope you give it a try .
INGREDIENTS:
600g cold fresh cream
10g vanilla extract
30g icing sugar
250g Arnott's Chocolate Ripple Biscuits
25g Tia Maria or liqueur of your choice
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Chocolate Ripple Cake | No bake cake | Easy cake recipe
Chocolate Ripple Cake is an Aussie classic. It is made with 4 ingredients and takes about 15 minutes to make.
Made with chocolate ripple biscuits, whipped cream, sugar and vanilla extract and incredibly easy to make.
Ingredients
- 600ml (20oz) whipping or thickened cream
- 1 ½ teaspoons caster sugar
- 1 teaspoon vanilla extract
- 250g (1/2 pound) choc ripple biscuits
Method
- Add whipping or thickened cream, sugar and vanilla extract into a bowl.
- Beat the cream in a large bowl to soft peaks.
- Spread line of cream onto a serving platter. This helps the chocolate biscuits to stand up in a straight line.
- Spread 2-3 teaspoons of cream onto each biscuit.
- Place the biscuits together in a line on the serving platter.
- Spread the remaining cream mixture over biscuit log to cover.
- Place in the fridge for minimum of 8 hours to set.
- Dust with cocoa powder and/or berries.
- Slice the cake diagonally.
Enjoy!!!
#easydessert #nobakecakerecipe #easycake
CLASSIC chocolate RIPPLE LOG CAKE
Chocolate ripple log cake has always been a favourite growing up! You can add fruits and other topping to your liking. The full recipe can also be found on the ARNOTTS ripple biscuit packet.
List of ingredients
- A pack of Arnotts choc ripple biscuits
- 600mls thickened cream
- 1 tsp sugar
- 1 tsp vanilla essence
- Fruit of your choice (optional)
- 2 pieces Arnotts choc ripple biscuit crushed to garnish (optional)
- icing sugar to garnish (optional)
- Put in fridge for at least 8 hours or overnight before eating
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THE CHOCOLATE RIPPLE CAKE! ???? EASIEST CAKE YOU WILL EVER MAKE!
This cake is the simplest cake you will ever make and it tastes so good!
It only has 2 main ingredients and hardly any steps!
You should totally give it a go. ????
choc ripple cake ????????☕ (RECIPE IN DESC)
1x 250g pack choc ripple cookies
1x 600ml Thickened/Heavy cream
1/4 cup icing sugar
1 shot espresso coffee
1 x Small Cadbury Flake
1. Whip cream, espresso and icing sugar until thick and fluffy.
2. Spread a layer of cream on a rectangular plate. Sandwich half of the cookies together with the cream. Place a layer of cream on the long central edge and repeat with the rest of the cookies.
3. Spread cream around the biscuits until covered, crumble Flake on top and refrigerate overnight. Cut diagonally to serve!
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