Chocolate cake in ice cream cones
For the cake
1 cup (240 ml) oil
1 cup (200 grams) sugar
1 cup powdered hot chocolate (not cocoa)
1 container (200 ml) sour cream
1 cup (140 grams) flour
ice cream cones with flat base
For the chocolate icing
1 container (250 ml) sweet cream
250 grams of chocolate milk
Mix together in a bowl all ingredients in order of appearance in the recipe.
Pour the cake mixture into the ice cream cones.
Fill each cone to three quarters of a height.
Place in the oven immediately after filling.
Bake for about 15 minutes, until the cake is springy to the touch and a toothpick comes out almost completely dry.
Cool the cake.
Instructions for the chocolate icing
Heat the sweet cream and the chocolate in a saucepan over a low heat until the chocolate melts.
Dip the cups upside down in the chocolate.