Marshmallow Filling and Chocolate Coating Recipe

Introduction

This recipe features a moist chocolate cake filled with a fluffy marshmallow filling and coated in rich melted chocolate. It’s a delightful treat that’s perfect for celebrations or whenever you crave a decadent dessert with a light, airy center.

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

1. Step 1: Preheat the oven to 350℉. Spray cake pans with baking spray and set them aside.
2. Step 2: In a small bowl, whisk together the Dutch process cocoa powder and boiling water until smooth. Set aside to cool slightly.
3. Step 3: In a large bowl, whisk together the flour, 1½ cups granulated sugar, baking powder, and salt.
4. Step 4: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth.
5. Step 5: Stir the cocoa and water mixture into the batter until fully combined.
6. Step 6: Spoon the batter into the prepared pans, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
8. Step 8: To prepare the marshmallow filling, beat the 2 egg whites in a clean bowl until stiff peaks form.
9. Step 9: In a small saucepan, combine ⅔ cup granulated sugar and 8 teaspoons water. Cook over medium-low heat, stirring until the sugar dissolves.
10. Step 10: Stop stirring, then brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization.
11. Step 11: Continue cooking the sugar syrup without stirring until it reaches 246℉-250℉ (soft-ball stage).
12. Step 12: With the mixer running, slowly pour the hot sugar syrup into the beaten egg whites.
13. Step 13: Continue beating the mixture until it cools and forms a thick, glossy marshmallow filling.
14. Step 14: Level the cooled cakes. Core out the center of each cake using a cupcake corer or a spoon, creating a cavity for the filling.
15. Step 15: Fill a piping bag with the marshmallow filling, then pipe it evenly into each cored cake.
16. Step 16: Place the cake lids or cut-out tops back onto the filled cakes.
17. Step 17: Dip the bottom of each filled cake into the melted or tempered chocolate, then set them on a parchment-lined sheet pan to allow the coating to set.
18. Step 18: Once the chocolate has set, transfer the cakes to a wire cooling rack to finish cooling and firm up.

Tips & Variations

• Make sure eggs are at room temperature for a smoother batter and better rise.
• Use tempered chocolate for a shiny, crisp coating; alternatively, use good quality melted chocolate chips.
• For extra flavor, try adding a teaspoon of espresso powder to the cocoa mixture to enhance the chocolate depth.
• Replace vegetable oil with melted butter for a richer taste.

Storage

Store the finished cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, allow cakes to come to room temperature before serving to enjoy the soft marshmallow filling. Avoid freezing as it may affect the texture of the coating and marshmallow.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, but note it may change the flavor and color slightly since Dutch process cocoa is less acidic and has a smoother chocolate taste.

Is the marshmallow filling safe with raw egg whites?

The egg whites are cooked indirectly by the hot sugar syrup to a safe temperature in this recipe, making the marshmallow filling safe to eat. Be sure to cook the syrup to the correct temperature for safety and texture.

Marshmallow Filling and Chocolate Coating Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

Deliciously rich chocolate cakes filled with a fluffy marshmallow filling and coated in a smooth melted chocolate shell, perfect for an indulgent dessert or special occasion treat.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 12 individual chocolate marshmallow cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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

Marshmallow Filling Ingredients

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

Chocolate Coating

• 4 cups melted or tempered chocolate

Instructions

1. Prepare oven and pans: Preheat the oven to 350℉ (175℃). Spray your baking pans with baking spray and set them aside to ensure cakes do not stick.
2. Mix cocoa and water: In a small bowl, whisk together the sifted Dutch process cocoa powder with boiling water until smooth. Set this mixture aside.
3. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to create your dry cake base.
4. Add wet ingredients: To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
5. Incorporate chocolate mixture: Stir the cocoa and water mixture into the batter until fully incorporated, resulting in a rich chocolate cake batter.
6. Fill pans and bake: Spoon the batter into the prepared molds or pans, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare marshmallow filling: Beat the egg whites in a clean bowl until stiff peaks form. Meanwhile, combine the granulated sugar and water in a small saucepan over medium-low heat, stirring until the sugar dissolves completely.
8. Cook sugar syrup: Stop stirring and use a wet pastry brush to brush down the sides of the pot to prevent sugar crystals from forming. Continue cooking the syrup without stirring until it reaches a temperature between 246℉ and 250℉ (119℃-121℃).
9. Combine syrup and egg whites: With a mixer running on medium speed, slowly pour the hot sugar syrup into the beaten egg whites. Continue beating until the mixture cools down and becomes a thick, glossy marshmallow filling.
10. Assemble cakes: Once cakes are fully baked and cooled, level the tops if necessary. Using a cupcake corer or spoon, core out the centers of each cake to make room for the filling.
11. Fill cakes: Place the marshmallow filling into a piping bag and pipe it into the hollowed-out centers of each cake. Replace the cut-out lids back on top.
12. Coat in chocolate: Dip the bottom of each filled cake into the melted or tempered chocolate. Set the dipped cakes on a parchment-lined sheet pan and allow the chocolate to set completely.
13. Cool and finish: Transfer the coated cakes to a wire cooling rack to ensure any excess chocolate drips off and sets perfectly. Serve once fully set and enjoy!

Notes

• Make sure eggs and milk are at room temperature for better batter consistency.
• Sift the cocoa powder to avoid lumps and achieve a smooth chocolate flavor.
• Use a clean, grease-free bowl when whipping egg whites to ensure stiff peaks.
• Tempered chocolate provides a shiny, crisp finish; you can melt chocolate slowly if tempering is unavailable.
• If you don’t have a cupcake corer, a small spoon or melon baller works well for hollowing out the cakes.
• Allowing the chocolate coating to fully set before serving is essential for the best texture.

Keywords: chocolate cake, marshmallow filling, chocolate coating, baked dessert, homemade treats