Cake Fail Turned Cake Balls

Though I may be young, I have made many cakes in my life. This is why when I was strolling the aisles of my grocery store and spotted coconut flour, my mind jumped to using it in a chocolate cake. The coconut flour went in my cart and excitement flooded through me. When I arrived at home, I pulled the most wonderful chocolate cake recipe in the world out of it's hiding place and went to work.
I assumed that coconut flour would be a great and more delicious substitute for the all-purpose flour the recipe calls for. I assumed wrong. Not about the delicious part but definitely about it being a great substitute. The coconut flour completely changed the consistency of the cake, making it seem more like a mealy brownie batter. I would have tried to fix it but I was also running short on time. Seeing as I still had to get ready for a party, I dumped the batter into two eight-inch round cake pans and threw them in the oven. When I came back and the timer went off, the cake looked horrible. This is not an exaggeration, it was lumpy and uneven all across the surface. Yet, the consistency of it was still cake-like. My hope returned to me and then was crushed once again after letting the cakes cool and taking them out of the pans. The cake fell apart. It was like all my hopes for this wonderful gluten-free coconut chocolate cake were thrown up the counter before me. I glanced at it and thought, there's only one thing I can do; cake balls.
It's really important to note that I am not a particular fan of cake balls. For one thing, I don't like frosting typically unless I make because then I get to control the sweetness of it. Two, I don't like the outer chocolate coating. I know, I'm weird about them but it's whatever. So since I didn't want to dump a perfectly tasty cake into the trash, I went to work on a coconut cream cheese frosting. When the cake and frosting were combined and had not yet been dipped in chocolate, the cake was like a Mound candy bar (these cake balls, despite much mental debate, were almond free). I was pretty satisfied with them but they still needed that dreadful coating of chocolate.
After rummaging through my pantry I managed to find Ghirardelli dark chocolate, yum! I started melting the chocolate (15 second intervals in the microwave) and began dreading what I was about to do. I wanted my cake balls to be pretty, like the ones sold at professional bakeries, but I knew if I was dipping them, that was not going to happen.
They did not turn out perfectly smooth but they turned out kind of cute, nonetheless. All I can say is at least a tasty cake did not go to waste. Plus if you are gluten-free, these aren't healthy but you can totally eat them! Get the recipe at my allrecipes page.

-Madison