FOR THE CHOCOLATE CAKE:
Preheat oven to 300° F. Grease a 9×13-inch cake pan with non-stick cooking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), sift the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Mix on low speed until combined.
In a measuring cup, combine the egg, vegetable oil, buttermilk and vanilla. While the mixer is on low, slowly pour the wet ingredients into the bowl. Increase speed to medium and mix until combined. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
Pour batter into pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove cake from oven and allow to cool completely.
FOR THE CHOCOLATE DIPPED STRAWBERRY FOOTBALLS:
Wash and dry the strawberries. Set aside.
Line a baking sheet with a silpat mat or wax paper. Set aside.
