Justin’s Frosted Chocolate Cone Cakes
Ice cream cones were invented in the early 1900s and became popular at the 1904 World’s Fair in St. Louis, Missouri.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Justin’s Frosted Chocolate Cone Cakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
In a large bowl, cream together the melted butter and granulated sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
-
Fill each ice cream cone halfway with the batter. Place the cones in a muffin tin to keep them upright.
-
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool completely.
-
In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let the ganache cool slightly.
-
Dip the tops of the cooled cone cakes into the ganache, allowing any excess to drip off.
-
In a separate bowl, whisk together the powdered sugar and a little milk until a thick glaze forms. Drizzle the glaze over the frosted cone cakes.
-
Decorate with sprinkles if desired.
-
Allow the frosting to set for about 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 42g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
