In a small bowl, combine the dry ingredients together.
In a larger bowl, combine the wet ingredients.
Using a mixer on medium-speed, mix the dry ingredients into the wet. Batter will thicken slightly and resemble a pancake batter. Beat till all the lumps are gone.
Pour into a greased, 7 x 10 (or 8 in. squared) pan.
Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
Cool slightly. Break the cake into fine crumbs and cool completely before adding the ganache.
In a small bowl, combine the oil, cocoa and honey.
Using a whisk or a mixer, beat the ingredients till well combined and there are no lumps of cocoa left.
Add the coconut milk/cream and continue beating till the ganache becomes thick, smooth and glossy.
Mix the ganache and chocolate chips into the cake crumbs. Combine well.
Use a rounded tablespoon, scoop out dough and form into 1-1 1/2 inch round balls.
Set on a parchment covered cookie sheet and place in the freezer for 10-15 minutes to firm up a little.
Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
Stick a long wooden skewer in the bottom of a cake ball and dip it into the chocolate. Pull it out, tapping the stick gently on the glass until the excess chocolate runs off. (The better you get at this, the farther the chocolate sauce will go)
Use a fork to slide the cake ball off the skewer and place it back onto the cookie sheet. Repeat with the other cake balls.
Place the dipped cake balls into the freezer for another 8-10 minutes to let the chocolate set. (Do not let them freeze longer than 10 minutes or condensation will form on the surface of the chocolate, causing the outside to be sticky)
Eat all of the cake balls right away! However, in the event that you DO NOT they can be stored at room temp in an air tight container. For a firmer chocolate coating, place in the freezer for about 5 minutes just before serving. They also taste great when stored in the fridge, although they are less ‘cake’ like and more ‘truffle’ like this way.
In a double boiler (or metal bowl over a pot of simmering water), melt 1 cup of the chocolate chips.
Once melted add the palm shortening. As it melts, blend it into the chocolate sauce. (Do not over heat the chocolate or it will seize and become dry and lumpy)
Pour the chocolate into a drinking glass for easy dipping.
Makes enough to dip about 20 cake balls IF you take the time to tap off the excess chocolate. If you are not so patient….you may need me to make a little extra.
Because this is such a small batch, I like to use only one of the beater attachments when using my hand mixer.