National Chocolate Cake Day is this weekend (January 27). I'm not going to lie, I'm not a huge chocolate fan. When we go out to dinner and order dessert, my favorites tend to involve vanilla, caramel or fruit. My husband, on the other hand, is a complete chocoholic. The darker the better, and if there's chocolate cake with chocolate frosting and chocolate syrup, he's in heaven.
Having said all this, my mother-in-law brought over a chocolate cake on Christmas Day. It was from Kroger, which isn't widely known as having good cakes, as far as I know. Y'all, I couldn't stop eating it! It was hands-down the best chocolate I've ever eaten. So moist and rich - and the frosting was perfectly sweet. Over two days my family of 4 ate the entire (large) cake. Now I know where to go when I need a chocolate cake!
Since Chocolate Cake Day is near, I decided to find a recipe for a great chocolate cake that doesn't require frosting, where the cake stands out on it's own. I'd love to add fruit to the top, so that between my hubby and I, we get the best of both worlds. This cake is not only delicious, but easy because it's from a boxed mix, and very chocolatey and rich. The sour cream and chocolate chips in the ingredients add great texture.
The instructions are below, but one comment: the batter is really thick. I needed to use a baby spoon instead of a ladle, to avoid making a huge mess and to push the batter into the bottom of the cone. I was concerned that they wouldn't bake right, but they came out perfectly. One tip is to use a small ladle or ice cream scoop to measure enough batter for one cone (which is one scoop), then scoop it out of there with a small spoon.
Below is a short video on how to make these yummy chocolate cone cakes, as well as a printable recipe.
Chocolate Cake Instructions:
1. Place holders on cookie sheet and insert cones into holders so they fit snugly.
2. Mix all ingredients in a bowl:
3. Push batter into cones - up to the line on the inside of the cone. Batter will be thick. See diagram:
4. Bake cone cakes at 325 degrees F for 25-28 minutes, until toothpick comes out clean.
5. Cool cone cakes on a cooling rack. This is a very important step! If you keep them on the pan, the heat and moisture will go into the cones underneath the holders and make them soggy. Yuck.
6. Once cool, dust the cone cakes with powdered sugar and add sliced berries. Or if you're like my husband, frost with chocolate frosting or ganache. Add chocolate ice cream and drizzle with chocolate syrup! But he tried these (with berries, my way) and said it was very good.
Want more cone cake ideas and recipes? Sign up for my newsletter HERE!
Print recipe HERE