Mini Chocolate Marshmallow Cakes (Print Version)
Tender chocolate cakes with smooth marshmallow filling, dipped in luscious chocolate for a delightful bite.
# Ingredients:
→ Cakes
01 -
¾ cup Dutch process cocoa powder, sifted
02 -
1 cup boiling water
03 -
1¾ cups all-purpose flour
04 -
1½ cups granulated sugar
05 -
2½ teaspoons baking powder
06 -
¾ teaspoon salt
07 -
2 large eggs, room temperature
08 -
¾ cup whole milk
09 -
½ cup vegetable oil
10 -
1¾ teaspoons vanilla extract
→ Filling
11 -
2 large egg whites
12 -
⅔ cup granulated sugar
13 -
8 teaspoons water
→ Coating
14 -
4 cups melted or tempered chocolate
# Steps:
01 -
Preheat the oven to 350℉ (175℃). Spray cake pans or molds with baking spray and set aside.
02 -
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk the batter until smooth. Stir in the cocoa mixture.
03 -
Spoon the batter into the prepared molds, filling each ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely before proceeding to assembly.
04 -
Beat the egg whites to stiff peaks using a stand mixer or hand mixer. In a small saucepan, combine the sugar and water. Heat the mixture over medium-low heat, stirring until the sugar dissolves. Stop stirring and brush down the sides of the pot with a pastry brush dipped in water to prevent crystallization. Continue cooking the sugar syrup until it reaches 246℉-250℉ (119℃-121℃) on a candy thermometer. Slowly pour the hot sugar syrup into the egg whites while the mixer is running. Beat the mixture on high speed until it has cooled completely.
05 -
Level the tops of the cakes if needed. Use a cupcake corer or spoon to remove a small portion from the center of each cake. Transfer the marshmallow filling to a piping bag, and pipe the filling into the cored cakes. Replace the cut-out cake tops to seal the filling inside.
06 -
Dip the bottom of each filled cake into the melted chocolate, then set it on a parchment-lined baking sheet to allow the chocolate to set. Once set, place the cakes on a wire cooling rack and spoon the melted chocolate over the top to fully coat the cakes. Allow the chocolate to harden completely before serving.