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Marshmallow Filling and Chocolate Coating Recipe

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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/marshmallow-filling-and-chocolate-coating-recipe/