Soft Serve Ice Cream Chocolate Cake Cones

By LeeAnne Wright,
Photo by James Tse

Serves: Makes 24 cones

Time: Prep: 15 minutes
Ready to Ice: 45 Minutes

Ingredients

24 flat-bottomed ice cream cones
½ cup unsweetened cocoa
½ cup boiling water
1 cup buttermilk
1 cup firmly packed brown sugar
2 tsp vanilla extract
½ stick butter, softened
1 cup sugar
2 eggs
1 1/4 cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Directions

1. Preheat oven to 350°F.

2. Place the cones standing up in two 12-cup muffin tins.

3. Mix cocoa and boiling water together in a small bowl until smooth. Whisk in buttermilk, brown sugar and vanilla.

4. Using a stand mixer or hand-held electric mixer, beat butter at medium speed for one minute or until smooth. Gradually add sugar and beat until fluffy and white. Add eggs one at a time, mixing well in between.

5. Whisk flour, baking powder, soda and salt in a medium bowl. With the mixer on the lowest speed, add half of the dry ingredients followed by wet ingredients. Mix until almost incorporated, then repeat with remaining ingredients. Scrape down sides of bowl and continue to mix until batter looks shiny, about one minute.

6. Fill each cone two-thirds full or about one inch from the rim. Do not overfill or the batter will run out of the cone while baking.

7. Bake in oven for 20 minutes or until the cake feels springy in the center and a tester comes out clean.

8. Let cool completely before icing.