When you’re really craving something sweet, few desserts are as satisfying as a rich, moist chocolate cake – especially when it’s baked with cherries inside. It doesn’t get much more decadent than that! Such an epic flavor combination deserves a really special, inventive recipe, so we brought in another dessert staple: the ice cream cone. Filled with a homemade vanilla cream with chocolate swirls, this chocolate waffle cone cake has all of the ingredients your sweet tooth is craving, and then some! It looks unlike any cake you’ve ever seen before, between the impressive vanilla cream swirls and ice cream cones baked right inside. Whether you’re a chocaholic or cherry fan, this cake will take your breath away!
Chocolate Waffle Cone Cake with Cherries and Vanilla Cream
Equipment
- 8-inch springform pan
- Parchment paper
- Piping bag
- star-shaped nozzle
Ingredients
- 9 egg whites
- 1.5 cups sugar
- 2.5 cups flour
- 1.25 cups cocoa powder
- 0.33 cup vegetable oil
- 0.33 cup milk
- 7 oz cherries
- 1-2 tbsp cornstarch
- 12 waffle cones
- 2 cups heavy cream
- 2 tbsp vanilla extract
- 1 cup powdered sugar
- chocolate syrup
- mixed berries
- fresh mint
Instructions
- Preheat the oven to 325°F. For the chocolate cake, beat the egg whites until light and airy, then gradually add in the sugar until a firm meringue forms.
- Stir together the flour and cocoa powder, then add the mixture to the meringue. Once combined, gradually stir in the wet ingredients, alternating between vegetable oil and milk.
- Line the bottom of an 8-inch springform pan or an oven-safe pot with a wide strip of parchment paper and pour the cake batter in.
- Pit the cherries and mix them together with the cornstarch. Spoon the cherry mixture into 6 of the ice cream cones.
- Stick the filled waffle cones into the cake batter in a circular pattern and cover the cake with aluminum foil or an oven-safe lid so that the cherries don't burn in the oven. Transfer the chocolate cake to the oven and bake at 325°F for 95 minutes. Once the chocolate cake is done baking, remove it from the oven and let it cool completely.
- For the vanilla cream, beat the heavy cream together with the vanilla extract and powdered sugar until light and airy. For the best results, add in some whipped cream stabilizer so that the whipped cream keeps its shape. Lift the cake out of the springform pan or pot by pulling up the ends of the parchment paper. Once removed, use a spoon to carve out 6 indentations in the outer edge of the cake.
- Fill in the spaces you carved out with some vanilla cream and press 6 empty waffle cones into the cream.
- Cover the rest of the cake with the vanilla cream, leaving the waffle cones uncovered.
- Fold some chocolate syrup into the remaining vanilla cream, but don't fully combine the two ingredients.
- Attach a star-shaped nozzle to a piping bag and fill it with the chocolate cream. Pipe the chocolate cream on top of the waffle cones as if it were soft serve ice cream.
- Top off the cake with mixed berries and fresh mint, and it's ready to be served. Chocolate and cherries, ice cream and cake – all of the best dessert combos come together in this eye-catching cake!
VIDEO
Top off the cake with mixed berries and fresh mint, and it’s ready to be served. Chocolate and cherries, ice cream and cake – all of the best dessert combos come together in this eye-catching cake!