A quick, easy, delicious, no-bake Christmas dessert recipe. Chocolate ripple log looks super fancy & no one will know it’s made of packet cookies!

Chocolate ripple log

Chocolate ripple log

I wouldn’t even attempt to guess how many baked recipes I’ve tried in the last two years of blogging but it would most probably be a couple of hundred.

Sponge cake on the other hand, is a recipe that hasn’t featured much. I think the only one actually to be created in my kitchen was this passionfruit sponge.

Sponge has always scared me a little with disaster stories coming from everywhere the idea of making something so destined for failure has never really appealed to me.

I feel the same way about sponge rolls. It would really annoy me to go to all the trouble of making a big slab of sponge only to have it break into a million pieces when I try to roll it up.

Chocolate ripple log

Assembling the chocolate ripple log

It’s the reason I’ve never attempted a yule log but now I won’t ever have to. I know that to many Aussie readers this isn’t a new idea.

A chocolate ripple cake has featured at many an Aussie celebration over the years but I was only introduced to the recipe a few weeks ago by a friend of my mum’s.

I combined the idea of a yule log with the simplicity of a chocolate ripple cake to create a chocolate ripple log.

According to mum it was was ‘absolutely delicious’ and something I must try.

After devouring my serving the night before last I have to say I totally agree.

Dunking the biscuits in sherry before sticking them together makes them soften into a moussey, sponge like consistency that almost melts in your mouth the second it touches your tongue.

Whipping a little cocoa into the cream mimics a rich chocolate mousse making it oh-so-light but so very rich I didn’t go back for seconds.

Chocolate ripple log

There’s zero baking involved and the whole thing takes about 15 minutes to put together – it’s a no-bake Christmas chocolate log.

It’s just like the festive favourite yule log but with about 10% of the effort and 100% of the deliciousness.

If you’re not into using alcohol or you want it to be child friendly you could possibly use apple juice in place of the sherry and add a little brandy essence to it or make it with a very weak coffee.

Chocolate ripple log

Inside the chocolate ripple log

The only thing you have to remember is to make it a day in advance so that the biscuits have time to soak up all the liquid and soften into cake-like goodness.

Doesn’t it look gooey and mouth-watering?

Run a fork through the icing and finish it off with grated chocolate to give it an authentic log-like appearance.


What about you?

Have you made a choc ripple cake or choc ripple log before?

Chocolate ripple log


Chocolate ripple log

Chocolate ripple log

Yield: 12


  • 1 1/3 packets of Arnott's Chocolate ripple biscuits
  • 1 cup sherry
  • 300ml cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 2 tbsp cocoa
  • chocolate for grating


  1. Start a day before you want to serve the log.
  2. Whip the cream with the vanilla until soft peaks form.
  3. Dip a biscuit quickly in the sherry and shake off the excess.
  4. Spread one side of it with whipped cream then dip another biscuit and join them together.
  5. Lay them on your serving tray standing up and continue until you've filled the tray.
  6. To make a branch, add biscuits perpendicular to the log and add them on a slight angle.
  7. Add cocoa and icing sugar to the remaining cream and fold/whip it in.
  8. Coat the log in the chocolate whipped cream.
  9. Run a fork through the icing to rough it up and make it look like bark and then sprinkle with grated chocolate.
  10. Refrigerate for at least 24 hours before serving.



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