Description
Delight in these homemade Mini Chocolate Cakes filled with fluffy marshmallow cream and coated in rich melted chocolate, a perfect treat reminiscent of classic Ding Dongs. These cakes boast moist cocoa-infused sponge layers, a luscious marshmallow filling made from whipped egg whites and a sugar syrup, all enveloped in a smooth chocolate coating.
Ingredients
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
Chocolate Coating:
- 4 cups melted or tempered chocolate
Instructions
- Prepare Cakes: Preheat your oven to 350℉. Spray your cake molds or pans with baking spray to prevent sticking and set aside.
- Make Cocoa Mixture: In a small bowl, whisk together the sifted Dutch process cocoa powder and boiling water until smooth. Set this chocolate mixture aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to combine.
- Add Wet Ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk everything until the batter is smooth and homogenous.
- Incorporate Cocoa: Stir in the prepared cocoa and boiling water mixture into the batter until fully blended.
- Fill Pans and Bake: Spoon the batter into the prepared molds, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Make Marshmallow Filling – Beat Egg Whites: While cakes bake, place the egg whites in a clean bowl and beat them to stiff peaks using a mixer.
- Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar fully dissolves.
- Brush Pot Sides: Stop stirring and use a pastry brush dipped in water to brush down any sugar crystals from the sides of the saucepan.
- Continue Cooking Syrup: Allow the syrup to cook without stirring until it reaches between 246℉ and 250℉ (soft-ball stage).
- Combine Syrup and Egg Whites: With your mixer running on low, slowly pour the hot sugar syrup into the beaten egg whites in a thin steady stream.
- Beat Until Cool: Continue beating the mixture until it cools down and forms a glossy, fluffy marshmallow cream.
- Assemble Cakes – Level Cakes: Once cakes are fully cooled, level the tops to create flat surfaces for filling.
- Core Cakes: Using a cupcake corer or a small spoon, carefully hollow out the center of each cake to create space for filling, reserving the cut-out lids.
- Fill Cakes: Transfer the marshmallow filling to a piping bag and pipe the filling into the hollowed centers of each cake.
- Replace Cake Lids: Gently place each reserved cake lid back on top of the filled cavities to seal the marshmallow inside.
- Dip Cake Bottoms: Dip the bottom of each cake briefly into the melted or tempered chocolate to coat.
- Set Dipped Cakes: Place the dipped cakes on a parchment-lined sheet pan and allow the chocolate to set at room temperature.
- Finish Coating: Place the cakes on a wire cooling rack and spoon additional melted chocolate over the entire cake for full coverage.
Notes
- Ensure egg whites are beaten to stiff peaks for the marshmallow filling to have the right fluffy texture.
- Use a candy thermometer to accurately reach the correct sugar syrup temperature for stable marshmallow cream.
- Sifting the cocoa powder helps avoid clumps and creates a smooth batter.
- Reserve the cake cores to top the filled cakes, sealing in the marshmallow filling.
- Tempering the chocolate for coating will result in a shinier finish and a better snap.
- Make sure cakes are completely cooled before filling and dipping to prevent melting the marshmallow.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
