Chocolate cake cones, like a black forest

About ten days ago, I left with my blogger friends from Auvergne for Lille. We were invited by Zodio (my favorite store!) for a day of sharing around our passions. I won’t dwell on the long drive. We took the opportunity to chat, get to know each other, discover our respective worlds, and even move forward on a very nice project that we will talk about again, for sure, in the coming months!
In Lille, we particularly had the pleasure of discovering behind the scenes of the store, where the new collections are being prepared. Watch for new arrivals in your store, there are going to be some very nice things, and not just in the kitchen.

At the turn of the shelves, I came across a novelty that immediately caught my eye. Paper cones, which I quickly imagined filled with a cake and topped with cream like these. A delicacy like a cupcake, but much more original.

Back home, I quickly tested these cones. The biggest difficulty was to find the trick that allows them to stand upright in the oven. I simply tweaked a small aluminum foil support that allows the cone to be wedged on the oven rack and I had no problem during cooking.

I prepared a chocolate cake that I simply covered with whipped cream and candied cherries, to recall the black forest that I love.
At home, everyone loved it, and people are already asking me for more. That’s good, I have lots of ideas!

I sincerely hope that you will like it too and that you will have given the desire to make these cone cakes. Besides, I’m not sure how to spell the name. I hesitated for a long time between cone cakes and cone cakes. What do you think?

Chocolate cake cones, like a black forest:

120g flour
30g bitter cocoa
1 level tsp baking powder
130g sugar
1 pinch of salt
3 eggs
65g sunflower oil
90 g lukewarm water

150 g full cream
50g mascarpone
1 tbsp icing sugar
candied cherries (cruzilles)
Chocolate chips

Preheat the oven to 160°C, static heat.

Arrange 8 cones of paper on the grid, wedging them with a scarf of aluminum foil.
I preferred to double them.

Sift the flour, cocoa and baking powder into a bowl.
Add sugar and salt. To mix together.
Make a well and add the egg yolks, oil and water. To mix together.

Whisk the egg whites until stiff.
Gently fold them in with a spatula.

Garnish the cones leaving about 1 cm at the top.

Cook for about 25 minutes.

Let cool completely.

Mix the very cold cream, the mascarpone and the sugar and whip everything into a firm whipped cream.
Fill a piping bag fitted with a star tip.

Arrange a few cherries on the cakes, then cover with cream.

Book cool.

To finish: for the presentation of the cake cones, you can play with small glasses. I had fun putting colored sugar at the bottom.

It is not essential to double the cones, but it is still better. The second can also be recovered for next time.
If the cones aren’t on the shelf yet, it won’t be long.

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