As I have already mentioned before, my Man is totally obsessed with no-bake chocolate balls, which are indeed pretty amazing. These are bite-sized, quick and easy sweet treats and you don’t even need to turn the oven on to make them. The recipe is quite versatile, you can make your own version.
Now, I’m going to show you how to create an amazing birthday cake using this recipe.
For the recipe of the chocolate sponge base, I visited one of my favourite Hungarian blogs and combined my fellow blogger’s recipe with my own to make a spectacular cake, decorated with no-bake chocolate Swiss rolls and chocolate balls. Pretty amazing, isn’t it? 🙂
It takes some time to make a cake like this, but trust me, it’s not complicated at all. And eventually, you will get a real eye-candy, a super-unique cake for the people you really love.
To save some time for yourself, you can work ahead. You can make the no-bake Swiss rolls and balls 1-2 days earlier and you can even make the chocolate sponge base a day ahead. Thus, on the day of celebration, you just need to do some quick mixing for the cream cheese filling and then put all of the parts together into a beautiful birthday cake.
Ingredients for the chocolate sponge base (to get 2 sponge cakes)
- 8 large eggs
- 240g caster sugar
- 8 tbsp cold water
- 160g plain flour
- 80g unsweetened cocoa powder
- 2 tsp baking powder
- 1 big pinch of salt
Ingredients for the cream cheese filling
- 500g full-fat cream cheese
- 100g unsalted butter
- 100g desiccated coconut
- 100g icing sugar
- 2 tsp vanilla extract
Ingredients for the chocolate Swiss rolls and chocolate balls
- 400g digestive biscuits
- 240g ground almonds
- 200g icing sugar
- 100g unsweetened cocoa powder
- 400g unsalted butter
- 4 heaped tbsp smooth peanut butter
- 2 tsp vanilla extract
- 1 pinch of salt
- 100g desiccated coconut (to cover the chocolate Swiss rolls and chocolate balls)
Preheat the oven to 190 C, Gas Mark 5, then grease and line two 20cm sandwich tins with baking parchment.
With a handheld electric whisk, beat eggs, sugar and cold water together in a big mixing bowl, until it’s creamy and fluffy.
In another mixing bowl, sieve flour, cocoa powder, baking powder and salt, combine them well.
Add the dry ingredients to the wet mixture (only the third of it at a time), and keep stirring it, until you have a smooth, thick batter.
Divide the mixture between the tins and smooth the top with the back of a spoon. Bake for about 18-20 minutes, until it’s springy to the touch. Take them out of the oven and leave them in the tins for 10 minutes, then turn them onto a wire rack to let them cool completely.
In the meantime, make the cream cheese filling and the chocolate biscuit dough.
For the cream cheese filling, in a big mixing bowl, combine cream cheese, butter, desiccated coconut, icing sugar and vanilla extract with an electric whisk, until it’s nice and fluffy.
For the Swiss rolls and balls, crush your biscuits (use a food processor or put the biscuits into a bag and use your rolling pin).
Melt unsalted butter and peanut butter together on the hob in a pan or in the microwave.
In a large mixing bowl, stir together the biscuit crumbs, ground almonds, icing sugar, cocoa powder and a pinch of salt.
Add your melted butter mix alongside with vanilla extract to the dry ingredients and stir until well combined. If your mixture wouldn’t hold together well, add a tbsp milk to it.
Put it in the fridge for 20 minutes to cool down a little bit.
Take the dough out of the fridge, place the 2/3 of it between 2 layers of cling film (keep the rest in the fridge) and roll it out to a 0,5 cm thick square with a rolling pin. Spread 1/4 of the cream cheese filling evenly onto the dough, then carefully roll it up to a long roll. Sprinkle some desiccated coconut onto the cling film and roll your Swiss roll in it, to evenly cover it with coconut.
Place it back in the fridge for 1-2 hours, then, when it cooled down completely, you can slice it up to 0,5-1 cm thick slices.
Take the rest of the chocolatey dough and make walnut-sized little balls with lightly wet hands and roll them in desiccated coconut.
Now, the only thing what we need to do is put everything together to get the amazing cake.
Take one of the chocolate sponges, spread 1/4 of the cream cheese filling evenly on the base, place about the half of the Swiss roll slices on it. Then here comes another 1/4 of the cream cheese filling followed by the second layer of sponge cake.
Take the rest of the cream cheese filling and divide it evenly on the whole surface of the cake (on the top and all around the side of the cake).
Place the rest of the Swiss roll slices on the side of the cake (the cream cheese will act as a glue to keep them in place), then top the cake with chocolate biscuit balls.
For further decoration, use some more desiccated coconut and chocolate curls.
Leave the cake in the fridge for 2-3 hours before you serve it.