Five Chocolates Cake Balls

This is a cake ball where more is more—and more is great. Cocoa, dark chocolate, milk chocolate, white chocolate, and ganache are all combined in one cake ball. Use the best chocolates for the best results (see my specific recommendations).

Makes about 64 golf ball–size balls

1 batch Super-Easy Chocolate Cake, baked, cooled, and crumbled

1 batch Dark Chocolate Ganache, made with Valrhona Equatoriale or other 55% chocolate, at room temperature, ready to use (should be soft and spreadable)

2 1/4 pounds bitter sweet or semisweet chocolate, such Valrhona Guanaja, Caraïbe, or Equatoriale, finely chopped

4 ounces milk chocolate, such as Callebaut or Valrhona Jivara, melted

4 ounces white chocolate, such as Callebaut or Valrhona Ivoire, melted

1 cup miniature semisweet chocolate morsels

64 miniature fluted paper cups (optional)


1. Combine the cake and about 1 1/2 cups of the ganache. Test by compressing, and add as much of the remaining ganache as the cake will hold. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the dark chocolate in the microwave or double boiler. Remove and reserve 1/4 cup. Dip the balls one at a time in the larger amount of chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed.

3. Place the melted milk chocolate in a parchment cones (see page 25), snip a small opening in the cone’s tip, and pipe random zigzags all over the tops of the cake balls. Place the melted white chocolate in another parchment cone and pipe zigzags all over the tops of the cake balls. Place the reserved dark chocolate in another parchment cone and finish off with zigzags of that chocolate. While the chocolate is still wet, sprinkle some miniature morsels on top of each cake ball. Refrigerate until the chocolate is set. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.

Note: I like to use dark brown fluted paper cups for these, to accentuate the chocolaty nature of the cake balls.