Introduction

This recipe combines rich chocolate cake layers with a light and fluffy marshmallow filling, all coated in a glossy chocolate shell. It’s a delightful treat for special occasions or whenever you crave a decadent dessert.

Marshmallow Filling and Chocolate Coating Recipe - Recipe Image

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

Step 1: Preheat your oven to 350℉ and spray your cake pans with baking spray. Set aside.
Step 2: In a small bowl, whisk together the sifted cocoa powder and boiling water until smooth. Set this mixture aside.
Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 4: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth.
Step 5: Stir in the cocoa and water mixture until fully incorporated.
Step 6: Spoon the batter into your prepared pans, filling each about two-thirds full.
Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool.
Step 8: For the marshmallow filling, beat the egg whites until stiff peaks form.
Step 9: In a small saucepan, combine the sugar and water. Cook over medium-low heat, stirring until the sugar dissolves.
Step 10: Stop stirring and brush down the sides of the pan with a wet pastry brush to prevent crystallization. Continue cooking without stirring until the syrup reaches 246℉-250℉.
Step 11: With the mixer running on low speed, slowly pour the hot sugar syrup into the egg whites.
Step 12: Increase the mixer speed and beat the mixture until it is cool and forms a fluffy marshmallow filling.
Step 13: Level the cake layers. Using a cupcake corer or spoon, hollow out the center of each cake layer to create space for the filling.
Step 14: Transfer the marshmallow filling to a piping bag and fill each cake cavity. Replace the cut-out lids on top of each cake.
Step 15: Dip the bottom of each filled cake into melted or tempered chocolate, then place them on a parchment-lined sheet pan to set.
Step 16: Once set, place the cakes on a wire cooling rack to finish cooling completely.

Tips & Variations

Use room temperature eggs to help the batter mix evenly and create a tender cake.
Temper your chocolate for a smooth, shiny coating that sets properly without streaks.
Try adding a pinch of espresso powder to the cocoa mixture to enhance the chocolate flavor.
For a flavored twist, incorporate a teaspoon of orange or mint extract into the marshmallow filling.

Storage

Store the assembled cakes in an airtight container at room temperature for up to 3 days. Avoid refrigeration to keep the marshmallow filling soft. If needed, warm gently at room temperature before serving to soften the chocolate coating slightly.

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 substitute regular cocoa powder, but it may alter the flavor slightly, yielding a more acidic and less mellow taste.

Is it necessary to use a candy thermometer for the marshmallow filling?

Using a candy thermometer ensures the sugar syrup reaches the correct temperature for proper texture. If you don’t have one, cook the syrup until it forms a soft-ball stage when dropped into cold water.

Marshmallow Filling and Chocolate Coating Recipe

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4.4 from 75 reviews

Delicious chocolate cakes filled with a fluffy marshmallow filling and coated with a smooth, melted chocolate exterior. This recipe combines moist cocoa chocolate cakes baked to perfection, a homemade marshmallow filling made by whipping egg whites with a hot sugar syrup, and a rich chocolate coating that adds a perfect finishing touch.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 filled and coated cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Ingredients

4 cups melted or tempered chocolate

Instructions

Prepare Pans and Oven: Preheat your oven to 350℉ (175℃). Spray your baking 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 cocoa mixture aside.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly.
Add Wet Ingredients: To the dry ingredients, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk everything until you achieve a smooth batter.
Incorporate Cocoa Mixture: Stir the prepared cocoa and water mixture into the batter until well combined.
Fill Cake Molds: Spoon the batter into prepared molds, filling each about two-thirds full to allow room for rising.
Bake Cakes: Place the molds into the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean and the cakes feel springy to touch.
Prepare Marshmallow Filling – Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form, indicating they hold shape.
Make Sugar Syrup: In a small saucepan, combine granulated sugar and water over medium-low heat. Stir until the sugar is dissolved completely.
Stop Stirring and Brush Pot: Stop stirring and use a pastry brush dipped in water to brush down any sugar crystals from the sides of the pot to prevent crystallization.
Cook Syrup to Soft Ball Stage: Continue cooking the sugar syrup without stirring until the temperature reaches between 246℉-250℉ (soft ball stage).
Combine Syrup and Egg Whites: With the mixer running on low speed, slowly pour the hot sugar syrup into the beaten egg whites in a thin stream to create the marshmallow filling.
Beat Filling Until Cool: Increase the mixer speed and beat the mixture until it’s cool and forms a thick, glossy marshmallow fluff.
Level and Core Cakes: Once cakes are cooled, level the tops as needed. Use a cupcake corer or spoon to core out the center of each cake, creating a hollow space for the filling.
Fill Cakes: Spoon the marshmallow filling into a piping bag and pipe the filling into the hollowed-out center of each cake. Replace the cut-out cake lids on top.
Chocolate Dip: Dip the bottom of each filled cake into the melted or tempered chocolate coating, allowing excess chocolate to drip off.
Set Cakes: Place the dipped cakes on a parchment-lined sheet pan or wire cooling rack. Allow the chocolate coating to set completely before serving.

Notes

Make sure all ingredients, especially eggs and milk, are at room temperature for best mixing results.
The temperature for the sugar syrup is critical; use a candy thermometer to reach the soft ball stage accurately.
Brushing down the sides of the sugar syrup pot prevents crystallization, ensuring a smooth marshmallow filling.
Tempering the chocolate ensures a shiny, crisp coating that sets at room temperature.
Use a piping bag to neatly fill the cakes and prevent mess.
If Dutch process cocoa powder is unavailable, natural cocoa powder can be used but might affect flavor slightly.

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