Inspired by videodessertcake
Chocolate Taco Cake
A simple 4-ingredient chocolate cake made without milk, oil, or baking powder, shaped into tacos with optional filling.
A simple 4-ingredient chocolate cake made without milk, oil, or baking powder, shaped into tacos with optional filling.
20 min
Prep time
10 min
Cook time
1 hr
Total time
8 taco cakes
Yield
Ingredients
8 ingredients- Calories
- 241 kcal
- Fat
- 10.5g
- Carbs
- 34g
- Protein
- 4.5g
Whole recipe (8 servings): 1928 kcal
- 4 eggs
- 1 tsp vanilla
- 160 g sugar
- 150 g flour
- 120 g chocolate
- 2 teaspoons oil
- 200 g sweetened whipped cream (optional)
- Chocolate chips (optional)
Method
7 steps- Beat the eggs, vanilla, and sugar with an electric mixer for at least 8 minutes, until pale, thick, and elastic.
- Add the flour and gently fold it in using movements in one direction so the eggs retain as much volume as possible.
- Spread the batter in a 30 × 40 cm baking tray and bake at 200°C (390°F) for 8–10 minutes.
- Allow the sponge to cool slightly, then cut it into 8–10 cm circles.
- Melt the chocolate with the oil. Spoon one heaped tablespoon of melted chocolate onto parchment paper, then place each sponge circle on top.
- Fold the sponge circles gently into taco shapes and leave for about 30 minutes, until the chocolate has set.
- Fill with sweetened whipped cream and chocolate chips, or another filling of your choice.
Recipe notes
Equipment
- electric mixer
- cutter
- parchment paper
- baking dish
Recipe inspiration
Inspired by My delicious recipes
Estimated nutrition
Per serving: 241 calories
Fat: 11 g · Carbs: 34 g · Protein: 5 g
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