An easy chocolate cake recipe that can be baked in ice cream cones. Batter does not contain eggs.
Servings 18
Author Cookie Madness
Ingredients
1 ½cupsall purpose flour – 6.75 oz/185 grams)
1cupgranulated sugar192 grams
1teaspoonsalt5 ml
1teaspoonbaking soda5 ml
⅓cupunsweetened natural cocoa powder
½cupvegetable oil120 ml
1 ½teaspoonsvanilla extract7 ml
1tablespoonapple cider vinegar15 ml
1cupwarm coffeeor water (240 ml)
Frosting:
4ozunsweetened chocolate
⅔cupbuttersoftened
1 ⅓cupspowdered sugarsifted
1 ½teaspoonsvanilla
Milk as neededor coffee
Instructions
Preheat oven to 350 degrees F (176 C). Wrap a small square of foil around 18 flat bottom ice creams (you can skip the foil, but it does help prevent leakage) or just line 18 muffin cups with paper liners.
Mix the flour, sugar, baking soda, salt and cocoa powder together in a large bowl. Make a well in the middle and add the oil, vanilla and cider vinegar. Stir until moistened, then pour coffee over the batter and stir until well mixed – batter will have some lumps. Fill cones (or cups) ⅔ of the way full with batter. Bake for 20 minutes or until cakes test done. Let cool and prepare frosting.
Frosting: Melt the chocolate in microwave or in bowl set over barely simmering water. Let it cool slightly. Beat the butter and powdered sugar until creamy. Beat in vanilla and melted chocolate. Add milk or coffee as needed and keep beating until creamy and smooth.