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Gluten Free Chocolate Ripple Cake

An easy to whip up Ice Box Dessert that takes a classic Aussie treat and takes it to a whole other gluten free level!
Prep Time6 hrs 15 mins
Cook Time10 mins
Course: Dessert
Cuisine: Australian
Keyword: Chocolate ripple biscuits, Chocolate ripple cake, gluten free chilled dessert, gluten free cookies



  • 170 grams Salted Butter
  • 205 grams Brown Sugar
  • 1 Xlrg Egg room temperature, whisked
  • 1 Xlrg Egg Yolk room temperature, whisked
  • 1 tsp Vanilla Extract
  • 75 grams Cocoa Powder
  • 230 grams Self Raising Gluten Free flour any supermarket brand

Cream Cake

  • 500 ml Thickened Cream cold
  • 3 Tbsp Icing Sugar (GF) sieved
  • 1/2 tsp Vanilla Extract



  • Preheat your oven to 180° Celsius or 160° Fan Forced and line two trays with baking paper or reusable baking mats. Set aside.
  • In a medium size saucepan place the butter and brown sugar. Place over a medium heat and slowly whisk together. This will take a couple of minutes but will become a thick caramel consistency. Keep whisking until all the butter is absorbed and the sugar dissolved.
  • Remove from the heat and allow the mixture to cool for a few minutes. (It should be cool enough to touch).
  • Once it has cooled some, whisk the egg, extra egg yolk and vanilla into the caramel mixture.
  • Add the cocoa powder and flour and using a metal spoon bring together until a thick, dark dough is formed. It will be soft at this point still, like a brownie mixture almost. Set aside and allow it to cool and thicken further for 5 minutes.
  • Once the dough has cooled enough we can touch it, we can start scooping. Take your prepared cookie trays and using either a very small ice cream scoop or a dessert spoon scoop balls of dough, (remember its very soft still and slightly warm). Form into a rough ball and place onto your tray, pat down slightly until it's flat on top.
  • Continue with the remainder of the dough, leaving a good 3-4cm space between each cookie. Place prepared trays into your oven and bake for 10 minutes. There's no major visual way to tell when these guys are done, simply bake for 8-10 minutes and the cookies will puff up and be very slightly darker just around the edges.
  • Allow cookies to cool for 5 minutes on the tray before transferring them to a wire rack to cool fully. You want your cookies to have been cooling for several hours before you try to make them into the Ripple Cake, otherwise their internal temperature can melt the cream.

Cream Cake

  • Once the cookies are completely cool you can start to assemble your Chocolate Ripple Cake. You can easily make the cookies a day before you plan on assembling. Simply store in an air tight container overnight.
  • In a large bowl place the thick cream, icing sugar and vanilla. Beat with hand held beaters until thick peaks form.
  • Take a long tray or serving platter on which you want your ripple cake to sit. You can't move it once it's frosted so choose wisely to start with.
  • Place several tablespoons of thickened cream onto the tray and smooth out to 20-25cm long. You want to create a cream trough for the cookies to sit in that will help hold them up. I recommend 8cm wide x 20-25cm long x 2cm deep.
  • Take your cool cookies and bundle them into piles of roughly the same size. Each pile will consist of 4 cookies.
  • Using a butter knife or small offset spatula take one cookie and spread a thick layer of cream onto one side. Place it standing on its side with its lip/edge facing towards you. (refer to the image above).
  • Now take a second cookie and do the same. Place this one up against the first cookie, squishing the cream between the two. Continue until you have 4 cookies standing side by side in the cream trough with cream sandwiched between each. (yeah your fingers will get a little messy here, but at least it's the tasty kind!).
  • Continue the same process with each bundle of 4 cookies, working backwards along your trough of cream. Be sure to place each new bundle of cookies up against each other and fill any gaps with thick cream, you can be quite liberal here.
  • Once all of your cookies are stacked to make a log you can take the remaining cream and place it along the tops of the cookies, fill in the dips between each bundle of cookies to create a roughly level log.
  • Continue with the excess cream running it down the sides of your log and anywhere there might be gaps. Slap it on thickly and smooth out roughly to create a square-ish log. You can add a little textured lines to the cream (to cover any imperfections 😉) with your knife.
  • To finish, the cream cake must chill for 6 hours so that the cream can soak into the cookies and become a cake like texture! I recommend covering it with a cloche to stop the cream from discolouring in the fridge. If you don't have a tupperware container that fits over top or a cloche you can easily use cling wrap, however you might like to stick a couple of skewers into the top of the log first to ensure the cling wrap doesn't stick to your cream and peel it off later.
  • Refrigerate for 6 hours or over night.
  • Remove from the fridge when you plan on serving it. Finish with a liberal dusting of cocoa powder and any fresh berries you might like for a wow factor.
  • To serve, simply take a sharp knife and cut thick slices on a 45 degree angle. Check out the pictures at the top of the page to give you an idea. Enjoy!


  • Why not decorate with fresh cherries for a fabulous Christmas dessert! 
  • I've used Well and Good Gluten Free flour here, as I do in almost all of my recipes. However these biscuits will work with any good supermarket flour blend.