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Mini Chocolate Cakes with Marshmallow Recipe

Mini Chocolate Cakes with Marshmallow Recipe
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★★★★★

5 from 24 reviews

These Mini Chocolate Cakes with Marshmallow filling are rich, moist, and irresistibly decadent. Perfectly sized for individual servings, these cakes combine deep Dutch process cocoa flavor with a luscious marshmallow filling, all encased in a smooth, glossy chocolate coating. Whether for a party or a special treat, these elegant desserts will impress with their balance of textures and flavors.

Ingredients

Scale

Cakes

  • 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

Filling

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

Coating

  • 4 cups melted or tempered chocolate

Instructions

  1. Prepare Cakes: Preheat your oven to 350℉ (175℃). Lightly spray your molds or pans with baking spray and set aside. In a small bowl, whisk together the cocoa powder and boiling water until smooth, then set this chocolate mixture aside to cool slightly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, whisking to evenly distribute all the ingredients.
  3. Add Wet Ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Whisk everything together thoroughly until the batter is smooth and homogenous. Then, stir in the cocoa and water mixture until fully incorporated.
  4. Fill and Bake: Spoon the batter evenly into your prepared mini cake molds or pans, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove and allow the cakes to cool.
  5. Make Marshmallow Filling: While the cakes bake, begin the marshmallow filling by beating the egg whites in a clean bowl until stiff peaks form. In a small saucepan, combine the granulated sugar and water, cooking over medium-low heat until the sugar dissolves. Avoid stirring once sugar is dissolved; instead, gently brush down the sides of the saucepan with a wet pastry brush to prevent crystallization.
  6. Cook Sugar Syrup: Continue to cook the sugar syrup without stirring until it reaches a temperature between 246℉ and 250℉ (119℃-121℃) using a candy thermometer for accuracy.
  7. Combine Sugar Syrup and Egg Whites: With your mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the beaten egg whites. Continue to beat the mixture until it cools to room temperature and becomes thick and glossy, forming the marshmallow filling.
  8. Assemble Cakes: Once the cakes are cool, level the tops if needed. Using a cupcake corer or a small spoon, hollow out the center of each mini cake to create space for the filling. Fill a piping bag with the marshmallow filling and pipe it into each cake cavity. Replace the cut-out cake piece as a lid on top of the filling.
  9. Coat Cakes in Chocolate: Dip the bottom of each filled cake into the melted or tempered chocolate, then place them onto a parchment paper-lined sheet pan to set. After the bottom chocolate sets, place the cakes on a wire cooling rack and spoon melted chocolate over the tops and sides, coating them evenly for a glossy finish.
  10. Set and Serve: Allow the chocolate coating to fully set before serving. Store the mini chocolate cakes in a cool place or refrigerate if preferred. Enjoy these sophisticated little treats that balance luscious chocolate with soft marshmallow filling.

Notes

  • Ensure your eggs are at room temperature for better batter consistency.
  • Use a candy thermometer for accuracy when making the sugar syrup to prevent burning or undercooking.
  • If you don’t have a cupcake corer, a small spoon or melon baller can be used to hollow the centers.
  • Temper the chocolate before coating to achieve a glossy finish and smooth texture.
  • Store cakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Allow the cakes to come to room temperature before serving if refrigerated to enhance flavor and texture.

Nutrition

Keywords: mini chocolate cake, marshmallow filling, chocolate dessert, individual cakes, homemade chocolate treats

Find it online: https://flavorsbymaya.com/mini-chocolate-cakes-with-marshmallow-recipe/