These Chocolate-Covered Cakes Are So Good You Won’t Resist!

Chocolate-covered cakes with marshmallow filling. Learn how to make these soft and delicious chocolate cakes, filled with a marshmallow filling that melts in your mouth, all coated with chocolate to make this dessert even more special! Take your whoopie pies to the next level with this delicious recipe!

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0:00 - Intro
0:25 - Chocolate Cakes
5:19 - Marshmallow Filling
7:40 - Filling the Cakes
8:39 - Coating with Chocolate
10:06 - Eating These Delicious Cakes

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Ingredients:

For the Chocolate Cakes:
2 cups (240g) All-Purpose Flour
1/2 cup (45g) Unsweetened Cocoa Powder
1 tsp (4g) Baking Powder
1 tsp (4g) Baking Soda
1/4 tsp (1g) Salt
1 cup (240g) Whole Milk at room temperature
1 Tbsp (15g) Vinegar or Lemon Juice
1/2 cup (113g) Unsalted Butter at room temperature
1 cup (180g) Brown Sugar (or granulated white sugar)
1 Large Egg at room temperature
1 tsp (5g) Vanilla Extract

For the Marshmallow Filling:
1/3 cup (80g) Water at room temperature
2 + 1/4 tsp (7g) Gelatin powder (unflavored)
2/3 cup (135g) Granulated sugar
1/4 tsp Vanilla extract

For the Chocolate Coating:
About 500g of Chocolate to coat the 12 cakes*

*If using couverture chocolate, make sure to temper it according to the package instructions. If using compound chocolate or candy melts, use it right after melting.
You can use about 150g of chocolate instead of 500g and dip only the top of the cakes instead of coating them completely.

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