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Preheat oven to 350 degrees.
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Lightly grease mini egg shaped pan with nonstick cooking spray.
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In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
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Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula.
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Batter will be very runny.
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Pour batter in easy spot ⅔ of the way full and bake on middle rack of oven for about 18-20 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
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Allow to cool 15 minutes in pan, then carefully remove each cake and place on a metal cooling rack until completely cool.
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Once cool, place cakes in the refrigerator for 1 hour.
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When cakes are cold, melt chocolate.
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To melt the chocolate coating, combine chocolate and coconut oil in a microwave safe bowl.
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Heat for 1 minute, then remove and stir. If chocolate is not smooth, heat again for increments of 10 seconds, stirring after each time, until smooth.
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Once smooth, carefully dip each cake in chocolate coating, gently tap to remove excess coating, and place on a wire rack (or piece of waxed paper).
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Allow to harden.
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Once the footballs have set, melt the white chocolate and coconut oil and stir until smooth.
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Place white chocolate coating in a pastry piping bag and snip the end.
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Pipe the football lines on the football and allow to set.
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Once set, serve immediately or place in an airtight container in the fridge for up to 3 days.
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This recipe makes 12 mini footballs.