Mini Chocolate Cakes with Marshmallow Filling and Chocolate

• servings: 12 servings
• active time: 30 minutes
• total time: 50 minutes

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

Heat oven to 350℉.

Spray pans with baking spray. Set aside.

Whisk

In a small bowl, whisk together cocoa and water. Set aside.

Whisk

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add eggs, milk, oil, and vanilla.

Whisk until smooth.

Stir in chocolate.

Spoon into prepared molds, filling each ⅔ full.

Bake for 18-20 minutes, or until cakes test done.

Filling

Beat egg whites to stiff peaks.

Combine

In a small saucepan, combine sugar and water.

Cook and stir over medium low heat until sugar dissolves.

Brush

Stop stirring and brush down sides of pot with a pastry brush dipped in water.

Cook

Continue to cook, without stirring, to 246℉-250℉.

Pour

With mixer running, slowly pour sugar mixture into egg whites.

Beat

Continue beating until cool.

Assembly

Level the cakes.

Core cakes using a cupcake corer or spoon.

Spoon

Place filling in piping bag.

Pipe filling into each cake.

Place cut out lid on top.

Dip bottom of cakes into melted chocolate.

Set on parchment lined sheet pan and allow to set.

Place cakes on wire cooling rack.

Spoon melted chocolate over cakes.

Nutrition

• Serving Size: 1 cake
• Calories: 629 kcal
• Total Fat: 33 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 264 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 7 g
• Total Sugars: 52 g
• Protein: 8 g