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Rich Chocolate Ball Cake Delight

5 from 1 vote
Oshrit Abergil – @oshritabergil
Make this unbelievably addictive chocolate ball cake dessert once and you’ll thank us forever!
Servings: 8


  • 9 ounces/250 grams Petit Beurre biscuits, coarsely crushed/ground

Chocolate sauce:

  • 7 ounces/200 grams dark chocolate squares
  • 3 tablespoons chocolate spread
  • 1 cup heavy whipping cream
  • 1 teaspoon ground instant coffee (optional)
  • ¼ cup water
  • 3 tablespoons oil

Vanilla cream:

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla paste or 2 teaspoons extract

Chocolate balls coating:

  • 1 cup coconut flakes and/or chopped hazelnuts


  • Combine all the chocolate cream ingredients in a bowl, warm it up for 30 seconds in the microwave and mix well until you get a smooth texture.
  • Pour ¾ of the chocolate cream over the crushed biscuits, and transfer ¾ of the mixture to a large loaf pan lined up with parchment paper.
  • Put a layer of parchment paper on top, press lightly and freeze for 7 minutes.
  • Whip the heavy whipping cream and the vanilla paste/extract until you get a thick texture.
  • Take out the pan from the freezer and add a thick and even layer of vanilla cream.
  • Pour the rest of the chocolate sauce on the vanilla cream layer and spread it evenly.
  • Use the rest of the biscuit-chocolate mixture to make 8 chocolate balls. Roll each one in coconut flakes and/or chopped hazelnuts and place them on top of the cake.
  • Store in the freezer.


Frequently Asked Questions

Does this cake need to be store in the freezer at all times?
Yes, you only take it out of the freezer when you want to serve it.

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