Today is National Chocolate Cake Day! As if I need an excuse to make cone cakes. ;) I baked some delicious dark chocolate cone cakes, topped with rich & buttery dark chocolate icing. My picky-eater (yes, she's even picky about chocolate) gave this recipe two thumbs up!
Because I love the speed of making boxed mix cake batter (and they always taste delicious), I began with Ghirardelli Dark Chocolate cake mix. I've never made cone cakes with this brand and wanted to try it out. The box states that it makes 12 cupcakes so I set up for 12 cone cakes. It turns out that there was enough batter leftover for another 6 or so cone cakes.
Using our patent pending multi dot bases, I inserted the cones. As I did so I thought to myself that I should've used the brown cones today (the ones that come with the colored cones) but I'm all out...next time. Like I usually do, I filled my cones to the inside line, but after baking I realized I could've gone a little bit higher - these didn't rise as high as other batters do. Using our cone cake recipe, I baked them at 325 degrees for 24 minutes.
My hubby LOVES chocolate, the chocolaty-er the better. This Dark Chocolate Icing is perfect with the Ghirardelli cake mix (full recipe at bottom of blog post).
The ingredients are:
Begin by melting the butter and the dark chocolate chips in a medium pan on low heat until fully melted, stirring frequently. Then let cool completely.
In a large bowl, combine melted chocolate with cream cheese. Beat at medium to high speed for 3 minutes or until smooth (no cream cheese visible). Add vanilla, cocoa and sugar (1 cup at a time) and beat until desired consistency, being sure to wipe down the sides regularly. I decided to make rosettes, so I switched to pink bases (pink roses!)
Pipe onto cupcakes using a star tip for rosettes (how-to video below.) Enjoy!