Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe
These Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating are a decadent treat featuring moist Dutch process cocoa cakes, fluffy homemade marshmallow filling, and a rich, glossy chocolate coating. Perfect for individual servings and special occasions, these delightful treats combine a tender crumb with sweet, airy filling and a smooth chocolate finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cakes
- ¾ cup Dutch process cocoa powder, sifted
- 1 cup boiling water
- 1¾ cups all purpose flour
- 1½ cups granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup whole milk
- ½ cup vegetable oil
- 1¾ teaspoons vanilla extract
Filling
- 2 large egg whites
- ⅔ cup granulated sugar
- 8 teaspoons water
Coating
- 4 cups melted or tempered chocolate (semi-sweet or dark preferred)
Instructions
- Prepare the Cakes: Preheat your oven to 350℉ (175℃). Spray your molds or pans generously with baking spray and set aside. In a small bowl, whisk together the Dutch process cocoa powder and boiling water until smooth; set this chocolate mixture aside to cool slightly. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until the batter is smooth. Stir in the cocoa and water mixture thoroughly until fully incorporated. Spoon the batter into the prepared molds, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cakes to cool completely.
- Make the Marshmallow Filling: Using a clean mixing bowl and whisk attachment, beat the room temperature egg whites until stiff peaks form. Meanwhile, in a small saucepan, combine granulated sugar and water. Heat over medium-low, stirring continuously until the sugar dissolves. Stop stirring and gently brush down the sides of the saucepan with a pastry brush dipped in water to prevent crystallization. Continue cooking without stirring until the sugar syrup reaches the soft-ball stage, between 246℉ and 250℉ (119℃ to 121℃), as measured by a candy thermometer. Slowly pour the hot sugar syrup into the beaten egg whites with the mixer running on low speed. Increase the speed and continue beating until the mixture cools to room temperature and thickens to a marshmallow fluff consistency.
- Assemble the Cakes: Once the cakes have cooled, level the tops with a serrated knife if necessary. Using a cupcake corer or spoon, carefully core out the center of each cake, creating a hollow space for the filling. Transfer the marshmallow filling into a piping bag fitted with a plain round tip. Pipe the marshmallow filling into the hollowed centers of each cake. Replace the removed cake tops to act as lids.
- Coat the Cakes: Dip the bottom of each filled cake into the melted or tempered chocolate, then place them on a parchment-lined baking sheet to set. After setting, transfer the cakes to a wire cooling rack and generously spoon the melted chocolate over the tops and sides of the cakes. Use a spatula or the back of a spoon to gently smooth the chocolate to the edges for an even coating. Let the chocolate coating set at room temperature until fully hardened before serving.
Notes
- You can substitute store-bought marshmallow fluff for the homemade filling to save time.
- If using melted chocolate instead of tempered chocolate for coating, add 1 to 2 tablespoons of vegetable oil to improve the texture and ease of dipping.
- When melting chocolate for blooming, let it rest for at least 5 minutes to fully develop flavor; rushing this step will result in less intense chocolate taste.
- If you lack small cake molds, bake the batter in a sheet pan and use a biscuit cutter to form rounds, keeping in mind baking time may increase slightly.
- Ensure egg whites are at room temperature before whipping to achieve maximum volume; also make sure the mixer bowl and whisk are impeccably clean for best meringue results.
- Use a candy thermometer to accurately measure sugar syrup temperature for safe and perfect marshmallow texture.
- When adding hot sugar syrup to egg whites, pour slowly in a thin stream to avoid curdling.
- Be careful not to remove too much cake when coring the centers to maintain structural integrity.
- For the smoothest chocolate coating, spoon 1 to 2 tablespoons of melted chocolate on top and gently push it to the edges before the chocolate sets.
- If you need more coating chocolate during the process, re-melt any leftover chocolate from the bottom of the pan, but note that re-melting tempered chocolate may affect its texture.
