Mexican Hot Chocolate Cake Truffles

For the cake:
3 cups all-purpose flour
2/3 cup of cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 heaping teaspoon cinnamon
2 cups water
2 cups sugar
1/2 cup +2 tablespoons vegetable oil
2 teaspoons of vanilla extract
2 tablespoons apple cider vinegar

For ganache:
1/2 cup full fat Coconut cream
1 cup vegan chocolate chips
1 tablespoon chocolate extract
1/4 teaspoon chipotle powder

for chocolate coating:
4 cups vegan chocolate chips
1 tablespoon ground cinnamon, divided
1 teaspoon chipotle powder

To make the cake, preheat the oven to 350°. Coat a 9 x 12" baking pan with nonstick spray. Mix the flour, cocoa powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl, mix the water, sugar, oil, vanilla, and vinegar. Combine with the dry mixture. Pour into the prepared pan.

Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool to the touch.

To make the ganache, heat the coconut cream in a sauce pan until it just begins to boil. Remove from heat and stir in the chocolate chips, chocolate extract, and chipotle powder. Stir until melted and smooth. Allow to cool to the touch.

To make truffles, in a large bowl, smash the cake with the ganache until well mixed and doughy. Form dough into one heaping tablespoon balls, and place on a cookie sheet lined with parchment. Insert a toothpick into each, and place in the freezer.

For the coating, melt the chocolate chips and 1 teaspoon of cinnamon in a double broiler. Once the balls are cold and firm, coat with the chocolate, using the toothpicks as a handle. Return to the cookie sheet, remove the toothpick, and return to the freezer or refrigerator to harden.

Mix together 2 teaspoons of cinnamon and chipotle. Once the chocolate coating hard and sprinkle with a pinch of the cinnamon chipotle mixture. Place and a cupcake paper to serve.

Yield about 36 balls