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Mini Chocolate Cakes with Marshmallow Filling and Chocolate Coating

Indulge in these delightful homemade Ding Dongs, featuring a tender chocolate cake with a fluffy marshmallow center and a glossy chocolate coating.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cakes
  • ¾ cup Dutch process cocoa powder (sifted) Sift to prevent lumps.
  • 1 cup boiling water For blooming cocoa.
  • 1¾ cups all purpose flour For structure.
  • 1½ cups granulated sugar Split into two parts for cake and filling.
  • 2½ teaspoons baking powder For leavening.
  • ¾ teaspoon salt Enhances flavor.
  • 2 large eggs (room temperature) For better emulsification.
  • ¾ cup whole milk Adds moisture.
  • ½ cup vegetable oil Keeps the cake moist.
  • 1¾ teaspoons vanilla extract For flavor.
For the Marshmallow Filling
  • 2 large egg whites Ensure bowl and whisk are grease-free.
  • ⅔ cup granulated sugar To stabilize the meringue.
  • 8 teaspoons water For making syrup.
For the Chocolate Coating
  • 4 cups melted or tempered chocolate For dipping the cakes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or use a silicone mat.
  2. In a bowl, whisk the sifted Dutch cocoa into the boiling water until smooth and glossy. Allow it to cool slightly.
  3. In a large bowl, combine flour, 1½ cups granulated sugar, baking powder, and salt, whisking until even.
  4. 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.
  5. Drop tablespoon-sized mounds of batter onto the prepared sheet, spaced about 2 inches apart.
  6. Bake for 9–12 minutes until the tops spring back to the touch and cool completely on a rack.
Filling
  1. In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the ⅔ cup granulated sugar while whisking until soft peaks form.
  2. Heat 8 teaspoons of water and sugar in a small saucepan to dissolve; stream this into the whisking egg whites to stabilize the marshmallow.
  3. Beat until glossy and spreadable, then transfer to a piping bag.
Assembly
  1. Hollow a shallow well in the flat underside of each cooled cake or sandwich two rounds with marshmallow filling.
  2. Pipe marshmallow into each cavity and cap with another round.
  3. Melt or temper chocolate until smooth, then dip each assembled cake into the chocolate and allow excess to drip.
  4. Place on parchment and allow to set at room temperature or in the refrigerator until firm.

Notes

Serve at room temperature and store in an airtight container. Best consumed within 2 days at room temperature, or refrigerate for up to 5 days.