Description

Indulge in the delightful experience of homemade Mini Chocolate Cakes with vegan marshmallow filling and a rich chocolate coating, reminiscent of classic ding dongs. Each bite offers a tender and moist texture, perfectly balanced sweetness, and an irresistible chocolate flavor that will leave everyone wanting more.

Ingredients

Scale

¾ cup Dutch process cocoa powder
1 cup boiling water
1¾ cups all-purpose flour
1½ cups granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
2 large eggs
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 chocolate

Instructions

Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
In a mixing bowl, combine sifted cocoa powder and boiling water; stir until smooth and let cool.
In another bowl, whisk together flour, sugar, baking powder, and salt. Add eggs, milk, vegetable oil, vanilla extract, and cooled cocoa mixture; mix until just combined.
Pour batter into prepared trays to form small rounds and bake for about 20 minutes or until a toothpick comes out clean. Cool completely on wire racks.
Prepare the vegan marshmallow filling by beating egg whites until soft peaks form; gradually add sugar until stiff peaks form. Mix in water until fully incorporated.
Cut each cake in half horizontally; pipe or spread marshmallow filling between halves to create sandwiches.
Dip each assembled cake into melted chocolate until fully coated; place on parchment paper to set.

Nutrition

Serving Size: 1 mini cake (45g)
Calories: 200
Sugar: 17g
Sodium: 120mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg

Keywords: Ensure all ingredients are at room temperature for optimal mixing. Experiment with different plant-based milk options for added flavor. For added texture, consider sprinkling crushed nuts or sprinkles on top before the chocolate sets.