hi guys today we're making these soft shell chocolate cake tacos now I know
you may be thinking Emma why do I need to make chocolate cake tacos well
you need to make these because they are amazingly delicious and they're such a
crowd-pleaser and the best part is that these take five minutes to make there's
no oven required you just bring these to the table and everybody can assemble
their up I don't know about you but I absolutely love ice cream choco tacos
and I thought it would be really fun and delicious to make the cake version to
give you an idea this tastes exactly like those but with a soft cake shop
these are truly amazing you have to make these for this recipe you'll need to
make my chocolate sponge cake recipe which starts out with whipping up the
egg whites with half a teaspoon of lemon juice and sugar you want to add the
sugar gradually one tablespoon at a time and instead of reaching stiff peaks
today you want to whip these egg whites until medium Peaks for when you lift
your beaters the egg whites should hold their shape but their peaks should kind
of flip over that is what we're looking for
said the egg whites to the side and if you're new to my channel welcome make
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every week in this other bull I have some hot melted butter and we're going
to bloom the cocoa powder blooming the cocoa powder is essentially adding cocoa
powder to any hot liquid this intensifies its flavor giving you a
deeper flavored chocolate cake you're also going to add your egg yolks at this
point this mixture may seem like it's about to separate but once you add the
milk and the dry ingredients everything will combine nicely I did sift the flour
and you want to mix this batter just until it comes together as soon as you
don't see any more flour or any more lumps stop mixing okay so we're ready to
fold in the wayde's you want to initially mix in
three to four big spoonfuls of the meringue into your cake batter this
helps to lighten the batter and it allows it to become a similar
consistency to the meringue so when you go to fold in the remaining egg whites
it's just easier to combine these two together careful when you're folding the
remaining egg whites we don't want this batter to lose too much air now we're
going to cook this cake or cakes I should say on the stove super simple
easy and it takes five minutes you'll need a nonstick frying pan lightly
greased allowed the pan to become hot and then once you add the batter lower
your heat to low we're essentially making you know pancakes here but with a
softer cake texture now my suggestion to you is to cook the first one alone that
way you kind of get a feel of the timing and of the texture and then cook the
rest together depending on the size of your pan you can make three or four at a
time and you'll know when to flip these because they'll start to bubble when you
flip these cook these for another 20 seconds do not overcook them or they
won't Bend now this is optional I like to do it to be consistent with the size
of the tacos I take a ring and just get rid of the edges now while these are
still hot we're going to give these that taco shape all you need to do is fold
your cake and allow it to cool completely this way be creative I was
using some clean mugs but anything that has some weight to it will work these
don't take long at all to cool ten minutes and they'll cool and they'll
hold their shape okay so moving on we're going to make the filling and the
chocolate shell coating the filling is just a simple Shantay cream it's heavy
cream vanilla and sugar whipped to stiff peaks now if you want to flavor this
cream you can either add some melted cool chokolate some nutella or some
peanut butter all of those are delicious and made things but because we're
dipping these tacos and chocolates I wanted to keep the inside you know just
vanilla and I highly recommend you try it that way first
vanilla filling and chocolate coating because you get the best of both worlds
the chocolate coating is ganache you'll need some good quality chocolate cut
into small pieces we're going to move over to the stove and heat up some heavy
cream we're not looking for this cream to actually boil so put your flame on
medium-low and as soon as it starts to simmer it's done take it off the stove
and pour it over the chocolate now because these chocolate chunks were
quite big we're going to let this sit like this for about two minutes to
soften the chocolate if you were to stir this immediately the heats would just
escape and your cream would start to cool down and it wouldn't be able to
melt the chocolate if that does happen just pop this mixture into the microwave
for about twenty to thirty seconds and it will heat up again and finish melting
the chocolate you want to mix this well until the mixture has fully melted and
is combined now this needs to sit for about 15 minutes you don't want it to be
hot when you dip your cakes into the ganache take the cake shells I like to
use a piping bag it's just easier and faster to fill these but a spoon works
just fine what you could also do is bring the empty cake shells to the table
and everybody assembles their own smooth out the cream and you're going to take
each cake and dip it into the chocolates hold it upside down for a few seconds
that way the excess drips off and top this with peanuts the peanuts I have
this amazing crunch but also a slight saltiness that will truly make these the
best thing in the entire world I can definitely see these at a kid's birthday
party you know instead of cupcakes I think they'd be such hits but I'll be
honest my mom and I devoured these they're so good they're soft and creamy
and chocolatey and I think that you and your entire family will love these