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Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe

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★★★★★

4.9 from 115 reviews

These Mini Chocolate Cakes feature moist, rich chocolate cake layers filled with light and fluffy marshmallow filling, all coated in a luscious chocolate ganache. Perfectly portioned and elegantly coated, these bite-sized treats combine deep cocoa flavor with a sweet marshmallow center and a smooth chocolate exterior, making them an irresistible dessert for chocolate lovers.

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 oven and pans: Preheat your oven to 350℉ and spray your baking molds with baking spray to ensure the cakes don’t stick.
  2. Mix cocoa and water: In a small bowl, whisk together the sifted Dutch process cocoa powder and boiling water until smooth and 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 until fully incorporated.
  4. Add wet ingredients: To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk everything together until the batter is smooth.
  5. Incorporate chocolate cocoa mixture: Stir the cocoa and boiling water mixture into the batter, combining fully but gently.
  6. Fill molds and bake: Spoon the batter into the prepared molds, filling each about two-thirds full. Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Make marshmallow filling – beat egg whites: While the cakes bake, beat the egg whites in a clean bowl until they reach stiff peaks, indicating they hold their shape firmly.
  8. Prepare sugar syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring just until the sugar dissolves.
  9. Brush down pot sides: Stop stirring and use a pastry brush dipped in water to brush down the sides of the pot to prevent sugar crystals from forming.
  10. Cook syrup to soft-ball stage: Continue cooking the syrup without stirring until it reaches 246℉-250℉ on a candy thermometer, the soft-ball stage.
  11. Combine syrup with egg whites: With the mixer running on low, slowly pour the hot sugar syrup into the beaten egg whites in a thin stream, allowing it to incorporate gradually.
  12. Beat until cool and fluffy: Continue beating the mixture until it cools down and forms a thick, glossy marshmallow filling.
  13. Level and core cakes: Once the cakes are cool, level their tops with a knife. Using a cupcake corer or spoon, remove the center from each cake to create space for the filling.
  14. Fill cakes: Transfer the marshmallow filling into a piping bag and pipe it into each cored cavity inside the cakes.
  15. Replace cake tops: Place the cut-out lids back onto each filled cake, gently pressing to secure the filling inside.
  16. Dip cake bottoms: Dip the bottom of each filled cake into the melted or tempered chocolate to create a smooth chocolate base.
  17. Set dipped cakes: Place the dipped cakes on a parchment-lined sheet pan and allow the chocolate to set completely.
  18. Chocolate coat the cakes: Place the cakes onto a wire cooling rack and spoon melted chocolate over the tops and sides, fully coating each cake in a glossy chocolate shell. Allow the coating to set before serving.

Notes

  • Ensure eggs are at room temperature for better incorporation and a smoother batter.
  • Using Dutch process cocoa gives deeper chocolate flavor; sift it to avoid lumps.
  • Be careful when cooking sugar syrup to the correct temperature for a stable marshmallow filling.
  • Tempering the chocolate for coating ensures a shiny finish and crisp snap; alternatively, use high-quality melted chocolate.
  • Allow each chocolate coat to fully set before adding the next layer to avoid melting or smudging.
  • Store the finished cakes in an airtight container at room temperature or in the refrigerator if your kitchen is warm.

Keywords: mini chocolate cakes, marshmallow filling, chocolate coated cakes, bite-sized chocolate desserts, homemade chocolate desserts

Find it online: https://freshrecipehub.com/mini-chocolate-cakes-with-marshmallow-filling-and-chocolate-coating-recipe/