Print

Homemade Ding Dongs with Marshmallow Filling and Chocolate Coating Recipe

Print Recipe

★★★★★

4.6 from 222 reviews

This homemade Ding Dongs recipe features rich cocoa cakes filled with fluffy marshmallow filling and coated in smooth, melted chocolate. Perfect for a nostalgic treat, these delightful snacks combine moist chocolate cake with a sweet and airy marshmallow center and a luscious chocolate shell.

Ingredients

Scale

Cake

  • 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

Marshmallow Filling

  • 2 large egg whites
  • ⅔ cup granulated sugar
  • 8 teaspoons water

Coating

  • 4 cups melted or tempered chocolate

Instructions

  1. Prepare the Cakes: Preheat the oven to 350℉ and spray the baking pans with baking spray to prevent sticking.
  2. Mix Cocoa and Water: In a small bowl, whisk together the Dutch process cocoa powder and boiling water until smooth, then set aside to cool slightly.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  4. Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
  5. Incorporate Cocoa Mixture: Stir the cocoa and water mixture into the batter until fully blended.
  6. Fill and Bake: Spoon the batter into prepared molds or a cake pan, filling each about two-thirds full. Bake for 18 to 20 minutes or until a cake tester comes out clean.
  7. Make Marshmallow Filling – Beat Egg Whites: While the cakes bake, beat the two large egg whites in a mixing bowl to stiff peaks.
  8. Dissolve Sugar: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring constantly until the sugar dissolves completely.
  9. Brush Pot Sides: Stop stirring and use a pastry brush dipped in water to brush down any sugar crystals clinging to the sides of the pot to prevent crystallization.
  10. Cook Sugar Syrup: Continue cooking the sugar syrup without stirring until it reaches a temperature of 246℉ to 250℉.
  11. Combine with Egg Whites: With the mixer running, slowly pour the hot sugar syrup into the beaten egg whites to form a marshmallow filling.
  12. Beat Until Cool: Continue beating the mixture until it cools and forms a fluffy, glossy marshmallow cream.
  13. Level and Core Cakes: Once cooled, level the cakes and use a cupcake corer or spoon to carefully core out the centers to create space for the filling.
  14. Fill Cakes: Place the marshmallow filling into a piping bag and pipe it into the cored centers of each cake.
  15. Replace Cake Tops: Place the cake lids (the pieces removed during coring) back on top of each filled cake.
  16. Dip in Chocolate: Dip the bottom of each filled cake into the melted or tempered chocolate coating, then set them on a parchment-lined sheet pan and allow the chocolate to set.
  17. Cool and Serve: Transfer the coated cakes to a wire cooling rack to finish setting. Serve once the chocolate has fully hardened.

Notes

  • Ensure the egg whites for the marshmallow filling are at room temperature for better volume.
  • Use a candy thermometer for accurate sugar syrup temperature to achieve the proper marshmallow consistency.
  • Tempered chocolate will give the coating a nice shine and snap but melted chocolate works well too.
  • Store finished Ding Dongs in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • You can substitute vegetable oil with light olive oil or melted coconut oil if preferred.

Keywords: Ding Dongs, homemade Ding Dongs, marshmallow filling, chocolate cake, chocolate coating, nostalgic dessert, chocolate snack

Find it online: https://freshrecipehub.com/homemade-ding-dongs-with-marshmallow-filling-and-chocolate-coating-recipe/