Chocolate-Covered Cakes with Marshmallow

Instructions

Chocolate Cakes:

1. Line 2 large baking sheets (12x15 inches or 30x38 cm) with parchment paper. Set them aside.
2. Preheat the oven to 350°F (180°C) for about 5-7 minutes before baking the cakes.
3. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined and set it aside.
4. In a medium bowl or mug, combine the milk and vinegar. Whisk until well combined and let it sit for about 5 minutes. Note: You can use 1 cup (240g) of store-bought buttermilk instead of this homemade mixture.
5. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed until creamy and smooth.
6. Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl occasionally.
7. Reduce the speed to low. Add the flour mixture in three batches, alternating with the milk and vinegar mixture and beating until just combined. Don’t overmix the flour. The batter must be thick and hold its shape.
8. Using a leveled 1-ounce scoop (2 Tbsp), place dollops of batter onto the prepared baking sheets, leaving about a 2-inch (5cm) space between them.
9. Smooth the top and edges of the cakes using the back of a spoon.
10. Bake for about 12 minutes. Let the cakes cool and set for a few minutes before removing them from the baking sheet.
11. Transfer to a wire rack and let them cool completely.

For the Marshmallow Filling:

1. Pour the water into a microwave-safe bowl. Sprinkle the gelatin on top and stir until well combined. Let it sit at room temperature for about 6-8 minutes. The gelatin will absorb the water.
2. Microwave the mixture for about 20 seconds until warm. Don’t overheat the gelatin, or it may lose its setting power.
3. Pour the warm mixture into the bowl of an electric mixer, then add the sugar and vanilla.
4. Beat at medium speed for about 10 minutes until it forms a white and fluffy mixture with soft peaks.
5. Using a piping bag, immediately pipe the marshmallow filling onto the flat side of the cake before the filling starts to set. Place another cake on top, pressing down slightly. Repeat the process with the remaining cakes.
6. Let them sit at room temperature for about 20 minutes or until the marshmallow is set. You can refrigerate for a few minutes to speed up the process.

For the Chocolate Coating:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. 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.
2. Dip the cakes in the melted chocolate, remove the excess, and place them on parchment paper.
3. When the chocolate coating starts to set, drizzle more chocolate on top using a small piping bag.
4. If you prefer, you can dip only the top of the cakes instead of coating them completely.
5. Refrigerate for a few minutes to set the chocolate.