Giant Chocolate Ball Cake — Pure, Sweet Joy

“OMG! Wow. What is this joyful thing that just came out of my kitchen?” I found myself saying out loud. How does such a simple, easy recipe make something so magical? It really feels like a small miracle.

So meet the giant chocolate ball cake that is complete happiness.

This cake, which has been circling in my mind for years, is truly one of the most delightful things. And yesterday, when I showed it to Shayush, my sweet little niece, she got so excited that I knew right away that I had to share it with you—so you could make it for the kids in your life, those both in age and in spirit.

Ultimately, this is an upgraded version of Israeli chocolate balls: made with melted dark chocolate that helps stabilize the mixture once it cools, chocolate spread, and of course Petit Beurre cookies. It’s important not to grind them into crumbs, but to leave chunks so you can see them when you slice into the ball.

And no, you don’t need a round pan or any special equipment—just mix, shape, and coat. I’ve written the method and plenty of tips and options below, and you’re always welcome to write to me if you need help.

And most important of all—the thing that would really make me happiest—is if you make it, don’t forget to tag me in your photos ♥ I’m waiting for you on Instagram!

• Don’t miss: More recipes for festive birthday cakes
• A big thank you to Michal Amsterdam for helping to make the cake, to Tal Sivan-Ziporin for the perfect photography, and to Avishag Shaar-Yashuv for the inspiration to finally make the cake.

Giant Chocolate Ball Cake — Pure, Sweet Joy

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Serves: 15+ Prep Time: 15 minutes + 30 minutes chilling

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 packages (500 g total) vanilla Petit Beurre cookies
• 200 g dark chocolate
• 100 g butter
• 1 cup (250 ml) whipping cream
• 5 tablespoons maple syrup or sugar
• 6 tablespoons chocolate spread (your favorite)
• 2 cups shredded coconut or colorful sprinkles

Instructions

- Break the cookies into pieces. Do not crush them into fine crumbs—leave medium chunks about 1–2 cm in size.
- In a medium pot, melt the butter, cream, sugar (or maple syrup), and chocolate together until a smooth, glossy chocolate sauce forms.
- Pour the chocolate mixture over the broken cookies and add the chocolate spread. Mix well.
- Transfer the mixture to the fridge for about 30 minutes so it firms up slightly and becomes easier to work with. If it’s still too soft afterward, leave it a bit longer or add more cookie pieces. If it becomes too firm, let it sit at room temperature for about 30 minutes before continuing.
- Place coconut or sprinkles in a large bowl.
- With wet hands, form the mixture into one large ball. If you want a very smooth round shape, wrap the ball in plastic wrap and roll it gently with your hands—the plastic prevents sticking. If the ball feels too soft at this stage, refrigerate or freeze it briefly, wrapped, while resting it in a bowl so the bottom doesn’t flatten.
- Roll the ball in coconut or sprinkles. If the sprinkles don’t stick, lightly moisten the surface of the cake with a very small amount of water.
- Store in the refrigerator until serving.

2 kilos of joy. Photo: Tal Sivan-Ziporin

Notes

The most magical cake. Photo: Tal Sivan-Ziporin

- For an extra indulgent version, melt 100 g chocolate with ½ cup cream and drizzle over the coated cake so it runs down the sides.
- You can add different types of cookies into the mixture depending on what you like. You can also mix in cake crumbs or brownies if you have them.
- This cake easily serves about 15 people (a single slice once served three people, so it goes a long way).
- For a gluten-free version: use gluten-free cookies.
- Dairy-free/vegan version: replace the cream with coconut cream and use dairy-free chocolate spread or omit it altogether.