Make Mini Chocolate Football Cakes for the Big Game

These mini football cakes are fun (and easy) to make for the big game! Simply bake the chocolate cakes, dip in chocolate coating, and pipe white chocolate lines across the top. Serve on a platter of green dyed shredded coconut to complete the festive look for a football-themed gathering, whether it’s the Super Bowl, playoff game or sports-themed birthday party. Thank you to Jackie Bruchez, The Seaside Baker, for sharing this recipe. Use an egg-shaped silicone baking pan to create the football shapes.

Makes 12 mini football cakes.

INGREDIENTS

For the Cake:

1¾ cups all-purpose flour

2 cups granulated white sugar

¾ cup unsweetened cocoa powder

1½ teaspoon baking soda

¾ teaspoon salt

2 large eggs

1 cup buttermilk (or substitute by putting 1 tablespoon white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)

½ cup butter, melted

1 tablespoon vanilla extract

1 cup freshly brewed hot coffee (or 2 teaspoon instant coffee in 1 cup boiling water)

For the Coating:

1 cup chocolate coating such as Almond Bark or Candiquik

1 tablespoon coconut oil or vegetable shortening

¼ cup white chocolate coating

2 teaspoons coconut oil or vegetable shortening

DIRECTIONS for CAKE

1. Preheat oven to 350 degrees.
2. Lightly grease mini egg-shaped pan with nonstick cooking spray.
3. In the large bowl of a stand mixer, stir together flour, sugar, cocoa, baking soda and salt.\
4. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
5. Remove bowl from mixer and stir in hot coffee with a rubber spatula.
6. Batter will be very runny.
7. Pour batter into each egg-shaped cup ⅔ full and bake on middle rack of oven for 18–20 minutes, until toothpick inserted in center comes out clean (a few moist crumbs is OK).
8. Allow to cool 15 mins. in pan, then carefully remove each cake and place on a metal cooling rack until completely cool.
9. Once cool, place cakes in the refrigerator for one hour.

DIRECTIONS: COATING and DECORATING

1. To melt the chocolate coating, combine chocolate and coconut oil in a microwave safe bowl.
2. 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.
3. Once smooth, carefully dip each cold mini cake in chocolate coating, gently tap to remove excess, and place on a wire rack (or piece of waxed paper).
4. Allow to harden.
5. Once the footballs have set, melt the white chocolate and coconut oil and stir until smooth.
6. Place white chocolate coating in a pastry piping bag and snip the end.
7. Pipe football lines on each football (see photo) and allow to set.
8. Once set, serve immediately or place in an airtight container in the fridge for up to 3 days.

Recipe and photos published with permission from Jackie Bruchez. Find more of her recipes at www.theseasidebaker.com.