1. Preheat the oven to 160°C, 150°C fan, Gas mark 3. Grease and bottom line 2 x 20cm cake tins.
2. On high speed whisk the Stork and sugar together until light and fluffy. Add the eggs one by one and whisk in till blended.
3. On low speed add half the buttermilk and half the flour until incorporated, repeat adding the remaining buttermilk and flour. Scrape down.
4. Add the bicarbonate of soda and vinegar, then on high speed whisk until you have a smooth batter. Divide the mixture between the 2 cake tins, smooth the surface so that it is level and bake for 30-35 minutes or until a skewer inserted comes out clean. Leave to cool for 5 minutes then turn out onto a cooling wire, peeling off the paper.
5. To make the snowballs. Put the Elmlea and Stork in a saucepan and heat until just simmering. Remove from the heat and add the chocolate and vanilla essence, stir until completely melted. Pour into a bowl, leave to cool then place in the fridge. When completely chilled take teaspoons of mixture and roll into a ball, then roll in desiccated coconut to coat. Return to the fridge to harden.
6. To make the ganache, place Elmlea and Stork in a saucepan and heat until just simmering, remove from the heat and add the chocolate and vanilla essence, then stir until completely melted. Pour into a bowl, leave to cool then place in the fridge until chilled. When the filling is cold, whisk until light and fluffy.
7. To assemble, cut through the sponges horizontally. Spread the bottom sponge with a thin layer of ganache filling and top with the next sponge. Repeat with another layer of ganache and top with the remaining sponge.
8. Finally coat the entire sponge with the remaining ganache and carefully coat with coconut. Place on a suitable plate and top with snowballs and serve.