In recent years, there has been a growing interest in home baking as a career choice, and one trend that has gained popularity is the pull-me-up or bento cakes. These are small cakes, usually no larger than four inches in diameter and presented in a takeout box. They originated in South Korea and can be found in many Korean cafes and bakeries. A type of bento cake that has been causing a stir on the internet lately is the taco cake.
Taco cake?
Yes! You guessed it right. It is a sweet fusion version of the famous Mexican dish, taco. It is one of the most versatile, whimsical and easy-to-make desserts. Taco cake is exactly what the name suggests. It is a cake slice shaped like a taco using melted chocolate. Once shaped, the taco cake is filled with fillings of your choice. Like a regular cake, this also has a sponge base, fillings and frosting.
I created my take on the popular dessert by making a chocolate and mango taco cake. The shell is made of dark chocolate and filled with a whipped cream frosting, then layered with sliced mangoes.
Chocolate-mango taco cake recipe:
Preparation time - 45 minutes
Assembling time - 30 minutes
Serves - 1
Ingredients
50 gms dark chocolate
A slice of 6-inch chocolate sponge (store bought)
70 gms whipping cream
1/2 slice of fresh mango
Cookie crumbs for garnish (optional)
Method
Prepare a 6-inch round of chocolate sponge cake.
Cut parchment paper into the same size as the chocolate sponge.
Take some dark chocolate in a bowl and melt it completely in a microwave or a double boiler. Let it come to room temperature.
Spread the melted chocolate evenly over the parchment paper, covering the entire surface.
Cut a 1-centimetre thick slice from the sponge cake using a serrated knife.
Place the sponge slice on the chocolate. Carefully pick it up and place it on an inverted cupcake tray to form the shape of a taco shell.
Place the tray in the fridge for about 15 minutes or till the shell is completely set.
Meanwhile, take the whipping cream in a chilled bowl and whip it to stiff peaks. Transfer it into a piping bag with a star nozzle.
Take the mango and cut it into thin slices. Keep aside.
Now, remove the taco cake shell from the refrigerator. Carefully peel the parchment paper to release the hardened chocolate.
Dip a small piece of sponge cake in some melted chocolate and dab it all over the shell surface to give it the effect of a real taco. Keep it in the fridge for another 2 minutes.
Now, assemble the taco cake by piping some cream into the shell, followed by a layer of sliced mangoes. Finally, finish it by piping another layer of whipped cream on top of the mangoes. Garnish it with some cookie crumbs. Serve cold.
Bonus tips
1. If you do not have a cupcake tray, you can use two glasses to shape the taco cake shell.
2. Customising your taco cake is easy! Try using other cake flavours, such as vanilla or red velvet, or experiment with different fillings like ganache with nuts.
3. You can make smaller portions of tacos by making the cake size smaller.
What would you like to learn about cooking and baking from Chef Namrata? Tell us at food@gulfnews.com
