Introduction

These mini chocolate cakes with marshmallow filling and a rich chocolate coating are a delightful treat for any occasion. Moist, fluffy, and bursting with creamy sweetness, they offer a perfect balance of flavors and textures.

The image shows a stack of six round chocolate-covered cakes placed on a white plate on a white marbled surface. The cakes are smooth and glossy on the outside, coated completely in milk chocolate. One cake on the top is cut in half, revealing three layers: the outer chocolate coating, a dark brown moist chocolate cake layer, and a white creamy filling at the center. Small white flowers with green stems are placed around the cakes for decoration. Chocolate shavings and a small silver metal measuring cup are scattered near the cakes, adding to the scene. The background is soft and light with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 large egg whites
⅔ cup granulated sugar
8 teaspoons water
4 cups melted or tempered chocolate

Instructions

Step 1: Preheat your oven to 350℉ and spray your baking molds with baking spray. Set aside.
Step 2: In a small bowl, whisk together the sifted cocoa powder and boiling water. Set this chocolate mixture aside to cool slightly.
Step 3: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until evenly mixed.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
Step 5: Stir the cocoa and water mixture into the batter until fully incorporated.
Step 6: Spoon the batter into the prepared molds, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
Step 7: To prepare the marshmallow filling, beat the 2 egg whites in a clean bowl until stiff peaks form.
Step 8: In a small saucepan, combine ⅔ cup granulated sugar and 8 teaspoons water. Cook over medium-low heat, stirring until the sugar has dissolved.
Step 9: Stop stirring and use a pastry brush dipped in water to brush down the sides of the pan to prevent crystallization. Continue cooking without stirring until the syrup reaches between 246℉ and 250℉.
Step 10: With your mixer running, slowly pour the hot sugar syrup into the beaten egg whites. Continue beating until the mixture is cool and glossy.
Step 11: Level the cooled cakes and use a cupcake corer or spoon to core out the center of each cake.
Step 12: Fill a piping bag with the marshmallow filling and pipe it into the hollowed center of each cake. Replace the cut-out lids on top of the filled cakes.
Step 13: Dip the bottom of each cake into melted chocolate, then place them on a parchment-lined sheet pan to set.
Step 14: Once set, place the cakes on a wire cooling rack and spoon melted chocolate over the tops until fully coated. Allow the chocolate to set before serving.

Tips & Variations

Use tempered chocolate for a shiny, professional-looking finish that snaps when bitten.
For a flavored twist, add a teaspoon of espresso powder to the cocoa mixture to deepen the chocolate flavor.
If you don’t have a cupcake corer, a small spoon or melon baller works fine for hollowing out the cakes.
Make the marshmallow filling a day ahead and store in an airtight container to save time on assembly day.

Storage

Store the assembled mini cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, allow them to come to room temperature before serving for best texture. Leftovers can also be frozen—wrap tightly and thaw overnight in the fridge, then finish with the chocolate coating fresh if desired.

How to Serve

The image shows a stack of six chocolate-covered round cakes arranged on a white wire rack with white baking paper underneath. Each cake has a smooth, glossy dark brown chocolate coating that covers the entire surface. One cake on the top is cut in half, revealing a soft, dark chocolate cake layer on the outside and a fluffy white cream center in the middle. Small white flowers decorate the scene around the cakes, adding a delicate touch. The surface beneath the rack is a white marbled texture with chocolate shavings scattered around and a small metallic round mold in the foreground. The background is softly blurred with a white marbled wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly more acidic and less mellow. You may want to adjust the baking powder accordingly to balance the acid.

Is it necessary to temper the chocolate?

Tempering chocolate helps it set with a smooth, shiny finish and good snap. If you skip tempering, the chocolate will still taste great but may appear dull and may not set as firmly.