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Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating Recipe

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★★★★★

4.8 from 130 reviews

These Mini Chocolate Cakes feature a rich, moist chocolate base filled with a sweet, fluffy marshmallow center and enveloped in a smooth, glossy chocolate coating. Perfect for an indulgent dessert or special occasion treat, these individual cakes combine decadent textures and intense cocoa flavors for an irresistible bite-sized delight.

Ingredients

Scale

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

Instructions

  1. Prepare the Cakes: Preheat your oven to 350°F (175°C). Spray your cake molds with baking spray to ensure easy release later on, and set them aside. In a small bowl, whisk together the sifted Dutch process cocoa powder and boiling water until smooth and well combined; set this mixture aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures all dry ingredients are evenly distributed for consistent cake texture.
  3. Combine Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk the mixture until smooth and homogeneous. Next, stir in the prepared chocolate mixture from step one, blending thoroughly to achieve a rich chocolate batter.
  4. Bake the Cakes: Spoon the batter into the prepared molds, filling each about two-thirds full to allow room for rising. Bake the cakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are cooked through.
  5. Make the Marshmallow Filling: Beat the egg whites in a clean mixing bowl until stiff peaks form. Meanwhile, in a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring occasionally until the sugar dissolves completely. Stop stirring, then clean the sides of the pot with a pastry brush dipped in water to prevent crystallization. Continue cooking the syrup without stirring until it reaches a temperature of 246°F to 250°F (119°C to 121°C).
  6. Combine Egg Whites and Syrup: With the mixer running on medium speed, gradually pour the hot sugar syrup into the beaten egg whites. Continue beating the mixture until it has cooled to room temperature, forming a stable, glossy marshmallow filling.
  7. Assemble the Cakes: Once the cakes are fully cooled, level the tops with a knife. Use a cupcake corer or spoon to core out the center of each cake. Fill a piping bag with the marshmallow filling and pipe it into the hollowed centers of the cakes. Replace the removed cake lid on top to seal the filling inside.
  8. Coat the Cakes: Dip the bottom of each filled cake into the melted or tempered chocolate, then place them on a parchment-lined sheet pan to set. After the chocolate on the bottom has set, place the cakes on a wire cooling rack and spoon melted chocolate over the tops and sides to fully coat them. Allow the chocolate coating to fully harden at room temperature or in a cool environment before serving.

Notes

  • Use room temperature eggs and milk to ensure the batter mixes smoothly and evenly.
  • For best results, use good quality Dutch process cocoa powder and high-quality chocolate for coating.
  • If you don’t have a cupcake corer, a small spoon or knife works for hollowing out the cake centers.
  • Ensure the sugar syrup reaches the correct temperature (246°F-250°F) for a stable marshmallow filling; an instant-read candy thermometer is recommended.
  • If you prefer, you can temper the chocolate coating for a shiny finish and better texture.
  • Store assembled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days, but bring to room temperature before serving for best flavor and texture.

Keywords: mini chocolate cakes, marshmallow filling, chocolate coating, dessert, individual cakes, chocolate dessert

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