If you’re looking for the ultimate chocolate dessert, these Double Chocolate Cake Balls are guaranteed to impress. Made with moist chocolate sponge cake, rich melted chocolate, butter, apricot jam, and a creamy milk chocolate ganache center, every bite is soft, fudgy, and packed with chocolate flavor. Finished with a coating of chocolate sprinkles, these bite-sized treats are perfect for parties, holidays, birthdays, or simply whenever you’re craving something extra indulgent.
Unlike traditional cake pops, these chocolate cake balls don’t require sticks or candy coating. They’re easier to make, just as beautiful, and even more delicious thanks to their smooth ganache filling hidden inside.
Whether you’re using homemade chocolate sponge cake or leftover chocolate cake, this recipe transforms simple ingredients into an elegant dessert that everyone will love.
Why You’ll Love This Recipe
- Rich, soft, and incredibly chocolatey
- Filled with a creamy milk chocolate ganache center
- Perfect for making ahead
- Great for birthdays, Christmas, Easter, or dessert platters
- A wonderful way to use leftover chocolate cake
- Easy to customize with different coatings or fillings
- No special equipment required
What Are Chocolate Cake Balls?
Chocolate cake balls are bite-sized desserts made by combining crumbled cake with ingredients that create a soft, truffle-like texture. In this recipe, chocolate sponge cake is mixed with melted chocolate, butter, apricot jam, and milk until perfectly moist and easy to shape.
Each ball is then filled with frozen milk chocolate ganache before being rolled and coated in chocolate flakes, creating a delicious surprise inside every bite.
The result is somewhere between a chocolate truffle, a cake pop, and a rich chocolate dessert.
Ingredient Notes
Chocolate Sponge Cake
You can bake your own chocolate sponge cake as I did, or use your favorite homemade or store-bought chocolate cake. The moisture level of the cake may vary, so you may need to adjust the amount of milk slightly.
Melted Chocolate
Using real chocolate instead of cocoa powder gives the cake mixture a richer flavor and helps create its fudgy texture.
Butter
Butter adds richness and helps bind the cake mixture together while keeping it soft.
Apricot Jam
Don’t skip the apricot jam! It adds subtle fruity sweetness, extra moisture, and a depth of flavor that perfectly complements the chocolate without overpowering it.
Milk
Milk helps bring everything together into a smooth, moldable mixture. If your cake is on the dry side, simply add a little more milk until the mixture holds together easily.
Heavy Cream
Heavy cream is combined with milk chocolate to create a silky ganache filling. Once chilled until firm, it can be rolled into small balls that stay perfectly centered inside each cake ball.
Chocolate Flakes
Chocolate flakes give the cake balls a beautiful finish while adding a delicate chocolate crunch. You could also use chocolate shavings, chocolate sprinkles, cocoa powder, chopped nuts, or festive sprinkles for different occasions.
How to Make Chocolate Cake Balls
The process is easier than it looks.
First, prepare the milk chocolate ganache and chill it until firm enough to scoop. Roll it into small balls and place them back into the freezer so they stay cold while assembling the cake balls.
Meanwhile, crumble the chocolate sponge cake into fine crumbs and mix it with the melted chocolate, melted butter, apricot jam, and milk until a soft, moldable dough forms. Since every cake is slightly different, you may need a little more or less milk to achieve the perfect consistency.
For easier shaping, chill the cake mixture for about two hours.
Once firm, flatten a portion of the cake mixture in your hand, place a frozen ganache ball in the center, and carefully seal the cake mixture around it. Roll into smooth balls before coating each one generously in chocolate flakes.
Keep the finished cake balls refrigerated until ready to serve.
Tips for Perfect Cake Balls
- Freeze the ganache balls before filling the cake mixture. This makes them much easier to handle.
- Chill the cake mixture before shaping to prevent sticking.
- If the mixture feels too dry, add a splash of milk.
- If it feels too soft, chill it a little longer before rolling.
- Roll the balls gently between your hands to achieve a smooth finish.
- Store the cake balls in the refrigerator until serving.
Variations
There are plenty of ways to customize these chocolate cake balls:
- Use dark chocolate or white chocolate for the ganache.
- Coat them in cocoa powder, chopped hazelnuts, toasted coconut, or cookie crumbs.
- Add a splash of coffee, orange zest, or vanilla extract to the cake mixture.
- Turn them into cake pops by inserting lollipop sticks before chilling.
Frequently Asked Questions
Can I use leftover chocolate cake?
Yes! This recipe is perfect for using leftover homemade or store-bought chocolate cake.
Why is my cake mixture too dry?
Different cakes contain different amounts of moisture. Simply add a little extra milk until the mixture becomes soft and easy to shape.
Can I make these ahead of time?
Absolutely. Chocolate cake balls are ideal for making a day or two in advance, making them perfect for parties and celebrations.
Can I freeze them?
Yes. Freeze them in an airtight container for up to three months. Thaw overnight in the refrigerator before serving.
Do they need to stay refrigerated?
Yes. Since the filling contains fresh heavy cream, the cake balls should be stored in the refrigerator until serving.
Storage
Store the chocolate cake balls in an airtight container in the refrigerator for up to 5 days. They taste best slightly chilled but can be left at room temperature for about 15–20 minutes before serving for an even softer texture.
Final Thoughts
These Double Chocolate Cake Balls are the perfect dessert for every chocolate lover. They’re rich, fudgy, creamy, and surprisingly easy to make. The combination of moist chocolate cake, silky milk chocolate ganache, and crunchy chocolate sprinkles creates an irresistible treat that’s ideal for holidays, parties, edible gifts, or simply enjoying with a cup of coffee.
Once you make them, don’t be surprised if they disappear within minutes!
If you are looking for some more chocolate balls ideas, check out my Gluten-free Rum Balls.
Double Chocolate Cake Balls with Milk Chocolate Ganache
Ingredients
For the Chocolate Cake Balls:
For the Ganache Filling:
Instructions
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For the Cake Balls:
- Take 500 g of the sponge cake. It is best to remove the crust and take as much as possible from the soft inside of the cake. Now crumble it into a bowl
- Melt chocolate and butter using a water bath or microwaving it in short intervals (so that the chocolate doesn´t burn)
- Add all the ingredients to the cake crumbles and combine them well with your hands. Once you´re done, put it for cooling in the fridge for cca 2 hours.
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For the Ganache Filling:
- Pour the hot (but not boiling) heavy cream over your milk chocolate and stir until all the chocolate is melted and the mixture is smooth.
- Let it cool down to room temperature, and then transfer it to the freezer for the mixture to thicken enough that you can form it.
- Get the mixture out of the freezer, scoop small amounts using a teaspoon, and form little balls. If you are doing these in the summer, you will have to work fast!
- Now put the chocolate balls back into the freezer, and keep them there until you´re ready to make your cake balls.
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Assembling:
- Take some of the cake dough, and flatten it in your hand, put the ganache ball inside, and close the cake ball from all sides.
- Coat it with chocolate flakes, sprinkles, or some chopped nuts and enjoy!
- Keep them in the fridge :)
