Chocolate Cake Balls

Chocolate Cake Balls (Original Recipe)

1 3/4 cups Gluten Free Mama Almond Blend

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup very hot water

Sift the flour, sugar , cocoa, baking soda , baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs , and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot water and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Alternative, I used a Cake Pop Pan). If you do not have a Cake Pop Pan (or an insane mother who bought you one) Click here for a great tutorial!

I dipped mine in dark and white chocolate.