A whisper of cocoa and the slow, golden hush of melted chocolate — these little cakes are afternoon sun folded into cake form. The marshmallow center gives a soft, pillowy surprise; the glaze snaps with a muted, satisfying echo.
Why make this recipe
Because there is quiet pleasure in small, perfect things: a tender crumb steeped in Dutch cocoa, a cloudlike center that yields without resistance, and a glossy chocolate coat that turns each bite ceremonial. These homemade Ding Dongs are an invitation to practice patience and savor the ritual.
How to make Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating (Homemade Ding Dongs!)
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
Directions:
Cakes
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or use a silicone mat; these cakes are small, so plan for neat spacing.
- In a bowl whisk the sifted Dutch cocoa into the boiling water until smooth and glossy; set aside to cool slightly. This bloom is where the chocolate aroma deepens, rich and floral.
- In a large bowl combine the flour, 1½ cups granulated sugar, baking powder, and salt. Whisk until the mixture is even and soft.
- In a separate bowl whisk the eggs, whole milk, vegetable oil, and vanilla until luminous. Stir the wet ingredients into the dry, then fold in the cocoa mixture until the batter is homogenous — silk interrupted only by a few air pockets.
- Drop tablespoon-sized mounds of batter onto the prepared sheet, spaced about 2 inches apart. You should get dozens of petite rounds; aim for evenness so baking is uniform.
- Bake for 9–12 minutes, watching for a gently domed top that springs back to the touch. Remove and cool completely on a rack. These little cakes will be tender; handle them like the hush between two breaths.
Filling
- In a clean, dry bowl, whisk the two egg whites until foamy. Begin to add ⅔ cup granulated sugar slowly while whisking on medium-high until soft peaks form.
- Combine the 8 teaspoons water with a small saucepan of sugar and heat gently just to dissolve — you want a syrupy looseness, not a hard crack stage. Slowly stream a thin ribbon of this warm syrup into the whipping egg whites while continuing to whisk; this stabilizes the marshmallow and gives it glossy strength.
- Continue to beat until you achieve a glossy, marshmallowy meringue that holds a peak but remains supple and spreadable. Transfer to a piping bag fitted with a round tip for neat application.
Assembly
- Using a small knife or a pastry cutter, hollow a shallow well in the flat underside of each cooled cake, or simply sandwich two rounds with a generous dollop of marshmallow spread in between.
- Pipe a generous mound of marshmallow into each cavity or onto the flat of one round, then cap with another round, pressing gently so the filling reaches the edges but does not burst forth.
- Melt or temper 4 cups of chocolate until smooth and glossy. Working quickly but with care, dip each assembled cake into the chocolate, using a fork to roll and coat completely. Allow excess chocolate to drip back into the bowl.
- Place on parchment and allow the coating to set at room temperature or briefly in the refrigerator until firm. The finished cakes should have a thin, even shell that yields to a soft interior.
How to serve Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating (Homemade Ding Dongs!)
Serve these at room temperature so the marshmallow is pillowy and the chocolate gives a gentle snap. Present them on a simple plate, each one a small, dark moon. They pair beautifully with strong coffee, a late afternoon tea, or a glass of milk that softens the chocolate’s edge.
How to store Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating (Homemade Ding Dongs!)
Store in an airtight container at cool room temperature for up to 2 days to keep the marshmallow soft. For longer storage, refrigerate for up to 5 days — note that refrigeration will firm the marshmallow and may dull the shine of the chocolate. For best texture after chilling, let sit at room temperature for 20–30 minutes before serving.
Tips to make Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating (Homemade Ding Dongs!)
- Sift the Dutch process cocoa to prevent lumps and to keep the batter velvety.
- Let the cocoa and boiling water cool slightly before combining with eggs to avoid cooking them.
- Use room-temperature eggs for even emulsification and a smoother batter.
- When whipping egg whites, ensure the bowl and whisk are grease-free; any fat will prevent proper volume.
- Tempering chocolate gives the nicest snap and shine; if short on time, carefully melted chocolate works fine but may bloom sooner.
- For cleaner dipping, chill assembled cakes briefly so the marshmallow is less likely to ooze out upon contact with warm chocolate.
Variations (if any)
- Salted caramel center: Fold a spoonful of salted caramel into the marshmallow for a sweet-salty interplay.
- Peanut butter core: Pipe a thin ring of peanut butter before adding the marshmallow for a classic pairing.
- Orange or raspberry glaze: Mix a teaspoon of citrus zest or a touch of freeze-dried fruit powder into the chocolate to add a bright note.
FAQs
Q: Can I make the cakes ahead of time?
A: Yes. Bake the cake rounds and store them wrapped in a single layer at room temperature for up to 24 hours before assembling. The marshmallow is best made the same day you plan to assemble for peak texture.
Q: Is there a substitute for Dutch process cocoa?
A: Natural cocoa can be used, but you’ll notice a slightly brighter, more acidic note. If substituting, consider adding ¼ teaspoon baking soda to balance the acidity.
Q: Can I use store-bought marshmallow fluff instead of making the filling?
A: You can. Store-bought fluff will give a similar flavor and save time, though it may be slightly less airy and more prone to oozing when the cakes are dipped warm.
Q: How do I fix chocolate that becomes grainy after melting?
A: Gently warm the chocolate over a bain-marie with a small splash of neutral oil (e.g., vegetable oil) and stir until smooth. If it has seized from moisture, adding a bit of warm cream will often bring it back, but tempered texture may be lost.
Q: Can these be frozen?
A: Freeze uncoated assembled cakes on a tray until solid, then transfer to a sealed container for up to one month. Thaw overnight in the refrigerator, then bring to room temperature before serving. Note that freezing can alter the marshmallow’s texture slightly.
Conclusion
For a faithful take or further inspiration, the original recipe can be found at Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating (Homemade Ding Dongs!), and another lovely riff on the idea is available on homemade devil dog, ding dong or hostess cake – smitten kitchen.
Baking these small, deliberate cakes is an exercise in patience and attention — a soft, slow craft where time, heat, and quiet hands compose something quietly unforgettable.
Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or use a silicone mat.
- In a bowl, whisk the sifted Dutch cocoa into the boiling water until smooth and glossy. Allow it to cool slightly.
- In a large bowl, combine flour, 1½ cups granulated sugar, baking powder, and salt, whisking until even.
- In a separate bowl, whisk the eggs, milk, oil, and vanilla until luminous. Stir the wet ingredients into the dry, then fold in the cocoa mixture.
- Drop tablespoon-sized mounds of batter onto the prepared sheet, spaced about 2 inches apart.
- Bake for 9–12 minutes until the tops spring back to the touch and cool completely on a rack.
- In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the ⅔ cup granulated sugar while whisking until soft peaks form.
- Heat 8 teaspoons of water and sugar in a small saucepan to dissolve; stream this into the whisking egg whites to stabilize the marshmallow.
- Beat until glossy and spreadable, then transfer to a piping bag.
- Hollow a shallow well in the flat underside of each cooled cake or sandwich two rounds with marshmallow filling.
- Pipe marshmallow into each cavity and cap with another round.
- Melt or temper chocolate until smooth, then dip each assembled cake into the chocolate and allow excess to drip.
- Place on parchment and allow to set at room temperature or in the refrigerator until firm.