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Choc Ripple Halloween Cake

Arnott's Product
Choc Ripple >
  • Servings: 12
  • Occasion: Dessert, Entertaining
  • Prep time: 30 mins
  • Chill time: 8+ hours

This dessert is perfect for the spooky season! Use our Arnott's Choc Ripple biscuits or Gluten Free Choc Ripple biscuits for an easy shortcut to a delicious chooclate cake, with no baking required!

Note: Arnott’s Choc Ripple not available in New Zealand.


  • 250g Arnott's Choc Ripple OR 250g Gluten Free Choc Ripple
  • 200ml thickened cream
  • 180g dark chocolate
  • 180g thickened cream
  • 100g white chocolate melts OR 100g gluten free white chocolate melts
  • Currants for eyes


Step 1 Place cream into a medium bowl, then beat with an electric mixer until stiff peaks form. Spread a small amount of cream onto the base of a serving plate.

Step 2 Spread 1-2 teaspoons of cream on the base of a biscuit, then sandwich with another biscuit. Top the sandwiched biscuits with another 1-2 teaspoons of cream, then another biscuit. Place biscuits on their side onto the serving plate.

Step 3 Repeat the above until all biscuits have been used and form a log.

Step 4 Meanwhile, chop the chocolate into small pieces and place it in a heatproof bowl.

Step 5 Place cream in a small saucepan and heat, ensuring it does not boil. Pour cream over the chocolate and stir until the chocolate is melted. Set aside for 30 minutes or until cool.

Step 6 Whip ganache until light and fluffy. Spread the ganache over the log to thoroughly coat. Chill overnight or for 8 hours.

Step 7 Line a baking tray with paper. Place white melts in a small microwave-safe bowl and heat for 30-second intervals on 60% power until melted.

Step 8 Drop a spoonful of melted chocolate onto a baking tray and use the back of a spoon to spread the chocolate into ghost shapes. Place two currants on each white chocolate ghost for the ghosts’ eyes.

Step 9 Decorate the log with ghosts before serving.

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