School Cone Cake

So I started school in Germany back in the days. And you may not know it, but it is super common to have a school cone on the first day. However, I didn’t. Because we had moved from Uruguay recently and were not familiar with the traditions for your first school day. At least I had a proper rectangle school bag, it was purple and I was so proud! Every summer break I would scrub it and make it shine. I used it for many years. But to get back, I didn’t have the famous school cone, which contains sweets and materials for your first day of school. So I had to make sure when it was my niece’s turn for her first day of school, that we would have a cake look like a school cone. She of course had a proper school cone. The below cake pictures the one I made for her. It is slightly different, but I decided to show the pictures to make you realize how versatile the chocolate cake actually is. And also how easy and simple. I swear, this cake is so easy to make, it really comes together quickly. The recipe below gives you an idea of how to fill it with a cream and cherry pie filling. I hope you will enjoy!

Even though I don’t know anyone who is starting school, I decided to bake this cake again for you. You mix all the ingredients for the chocolate cake, bake it and then you are going to fill it with a mascarpone and heavy-cream filling. If you dare, you can make little dollops using a piping bag, but you may as well simply create a pattern with the back of a spoon. As you can see on the picture above, there are many ways how to decorate this cake, just make sure it has something the child likes. The recipe calls for a cherry-pie filling, but for my niece I simply used jam and covered it in ganache.

Print Recipe

School Cone Cake

Serves: One large school cone

Prep Time: 30min – Cooking Time: 40min – Total Time: 1hr 10min

This school cone cake contains a very simple chocolate cake, a heavy cream and mascarpone filling and cherry-pie filling. So good!

Ingredients

• Chocolate Cake
• 450 grams of all-purpose flour
• 300 grams of regular sugar
• 1 teaspoon of vanilla extract
• 60 grams of unsweetened cocoa powder
• 1 1/2 teaspoons of baking soda
• 1 1/2 teaspoons of baking powder
• A good pinch of salt
• 190 grams of neutral oil
• 375 grams of milk
• 3 eggs
• 
  
• Filling
• 200 grams of cream cheese
• 200 grams of mascarpone
• 100 grams of heavy cream
• 30 grams of regular sugar
• 1 teaspoon of vanilla extract
• 200 grams of cherry-pie filling
• For decoration letters or other animals, etc. the child enjoys (here in Germany we have many options from the brands Dr. Oetker or Ruf), I also had some fresh cherries

Instructions

1

For the chocolate cake line a baking sheet with parchment paper. Preheat the oven to 180 degrees Celsius.

2

Weigh all ingredients into a large bowl and mix for 1-2 minutes. Then spread evenly on the prepared baking sheet and bake between 30-40min. Let cool.

3

I used a toothpick to draw the school cone. You will want to make two cones out of the cake and they face each other upside down. You will want to draw a long triangle, the top looks like a trapeze, try to imagine that the cone is fastened with a bow at the top. Once you are happy with your toothpick drawing, you can cut out the first cone with a knife. I simply placed the first cone on top to cut out the second. Of course you are also free to make a pre-cut cone from paper so that you are sure it looks right. I was too impatient for that. Make sure you have two identical cones at the end from the cake. The leftovers can be used for cake pops, etc.

4

For the filling mix cream cheese, mascarpone, heavy cream, sugar, and vanilla extract in a bowl and mix until stiff (takes a few minutes). Transfer to a piping bag with a large and round tip (I didn't use any tip). Make small dollops all around the rim of the first cone, make a few also in the center. Fill the middle with cherry-pie filling. Place the second cone on top and again pipe on the filling fully. Decorate as desired, I used additional pie filling, some chocolate letters and fresh cherries. I served with additional pie filling.