Why Everyone Loves These Soft Chocolate Cake Tacos | Mini Chocolate Cakes Recipe

chocolate frosting

🥗Healthier: Greek yogurt

💰Cheaper: store-brand frosting

Greek yogurt reduces calories while maintaining creaminess

mini chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips are lower in sugar.

taco shells

🥗Healthier: whole wheat taco shells

💰Cheaper: homemade taco shells

Whole wheat shells add fiber.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free.

Sift together 2/3 cup (80g) flour, 1/4 cup (22g) unsweetened cocoa powder, and a pinch of salt in a bowl and mix well, then set aside.

Beat 4 egg whites at room temperature on medium speed until fluffy, then gradually add 1/2 cup (100g) sugar in three additions while continuing to beat until the mixture is white, fluffy, and has tripled in volume. It should leave visible ribbons on the surface when the whisk is lifted.

Add 4 egg yolks one at a time to the egg white mixture, mixing well after each addition.

Incorporate the dry ingredients in three additions, alternating with 1/4 cup (55g) melted unsalted butter, mixing gently with a whisk to retain air in the batter. Scrape the sides and bottom of the bowl to ensure everything is well combined.

Prepare a 23x33 cm baking pan lined with parchment paper and spread the batter into the pan, gently tapping it on the counter to release larger air bubbles.

Preheat the oven to 180°C (350°F) and bake the cake for about 10-12 minutes, noting that it bakes quickly due to its thinness.

Use the overhanging parchment paper to lift the cake from the pan and transfer it to a cooling rack to cool completely at room temperature.

Use a round cookie cutter, about 3 inches (7.5 cm) in diameter, to cut out cake discs from the cooled cake.

Microwave 1/2 cup (75g) semi-sweet chocolate in 30-second intervals, stirring until completely melted, then spread a thin layer of melted chocolate on the top side of each cake disc.

Flip a cupcake tray upside down and take a mini cupcake liner, folding it slightly in half. Place the liner between the bumps on the cupcake pan to hold its shape.

Place a cake disk (chocolate side facing up) into the liner, gently folding it to fit the shape. The chocolate will help the cake hold its shape after refrigeration.

Place the cupcake pan in the fridge while preparing the buttercream, allowing the chocolate to set.

Microwave 3/4 cup (115g) semi-sweet chocolate and 1/3 cup (80g) cream in 30-second intervals, stirring until fully melted, then let it cool at room temperature for a few minutes.

In a bowl, beat 1/3 cup (75g) unsalted butter at room temperature with 2 Tbsp (16g) powdered sugar and 1/4 tsp vanilla extract until creamy.

Add the cooled chocolate ganache to the butter mixture and beat until combined, being careful not to melt the butter with warm chocolate.

Refrigerate the ganache buttercream for about 20-30 minutes until it thickens to hold its shape when piped, stirring occasionally to check the texture.

Transfer the ganache buttercream to a piping bag fitted with a 1M tip.

Store the cakes in the fridge for up to 3 days, and before serving, allow them to sit at room temperature for about 20 minutes to soften slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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