Recipe Scene: Raspberry Ripple Slice

This slice has 3 stages but it’s well worth giving a go because it’s delicious. You can change it around pretty easily by omitting the cocoa and having a plain base and switching the essence and food coloring around – lemon essence and yellow colouring for a chocolate lemon slice, orange essence and orange coloring to make jaffa etc. The top doesn’t have to have the swirls of chocolate, but I think it adds to it.



Biscuit base –

200 grams self raising flour

30 grams cocoa

1 cup / 75 grams coconut

½ cup / 100 grams brown sugar

185 grams butter


Raspberry layer –

375 grams icing sugar

60 grams copha

3 tablespoons milk

1 teaspoon raspberry essence

Drop or two of red food colouring


Topping –

200 grams chocolate melts – milk or dark

30 grams white melts

1 tablespoon vegetable oil




  1. Heat the oven to 180 degrees c. Line and grease a slice tin. Melt the butter in the microwave and add the remaining base ingredients.
  2. Press into the base of the slice tin and bake in the oven for 20 minutes. Remove and allow to cool while preparing he filling.
  3. Melt the copha in a microwave safe bowl – I don’t want to sound patronizing but be careful, for some reason copha makes glass really hot. Add the remaining filling ingredients and mix well.
  4. Place the filling on top of the base – it’s an odd texture at this stage, I sort of blob it on then ease it flat with my fingertips. Place in the fridge while preparing the topping.
  5. Place the melts in separate microwave safe bowls and heat for 2 minutes on medium. Stir, and heat for a further 30 seconds or until the chocolate is melted. Add the oil and mix well. Pour the milk/dark chocolate onto the top of the slice. Give the tin a bit of a shake to make sure the chocolate is even and all of the slice is coated, then drizzle with the white chocolate. Drag a skewer through the chocolate to create a marbled effect.
  6. Refrigerate until the chocolate is set, then slice and serve.




About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.