Print

Marshmallow Filling and Chocolate Coating Recipe

Print Recipe

★★★★★

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.

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

  1. Prepare Pans and Oven: Preheat your oven to 350℉ (175℃). Spray your baking pans with baking spray to prevent sticking and set aside.
  2. 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.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly.
  4. 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.
  5. Incorporate Cocoa Mixture: Stir the prepared cocoa and water mixture into the batter until well combined.
  6. Fill Cake Molds: Spoon the batter into prepared molds, filling each about two-thirds full to allow room for rising.
  7. 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.
  8. Prepare Marshmallow Filling – Beat Egg Whites: Using a mixer, beat the egg whites until stiff peaks form, indicating they hold shape.
  9. Make Sugar Syrup: In a small saucepan, combine granulated sugar and water over medium-low heat. Stir until the sugar is dissolved completely.
  10. 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.
  11. Cook Syrup to Soft Ball Stage: Continue cooking the sugar syrup without stirring until the temperature reaches between 246℉-250℉ (soft ball stage).
  12. 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.
  13. Beat Filling Until Cool: Increase the mixer speed and beat the mixture until it’s cool and forms a thick, glossy marshmallow fluff.
  14. 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.
  15. 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.
  16. Chocolate Dip: Dip the bottom of each filled cake into the melted or tempered chocolate coating, allowing excess chocolate to drip off.
  17. 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

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