Chocolate Coating (Homemade Ding Dongs!) Recipe

If you’ve ever dreamed of recreating that iconic snack cake at home, you’re in for a treat with this delightful recipe for Chocolate Coating (Homemade Ding Dongs!). These mini chocolate cakes with a fluffy marshmallow filling and a luscious chocolate coating bring all the childhood nostalgia into your kitchen. The chocolate coating is rich and silky, perfectly hugging each cake, while the marshmallow filling adds that light, sweet fluffiness that makes these irresistible. Once you master this recipe, you’ll have your own secret stash of irresistible treats that friends and family will rave about!

Ingredients You’ll Need

Gathering the right ingredients is your first step toward chocolate heaven. Each component plays a crucial role: Dutch process cocoa delivers a deep chocolate flavor, while the boiling water helps bloom the cocoa for the richest cake base. The filling’s egg whites and sugar create that iconic marshmallow fluff, and the chocolate coating brings it all together with shine and snap.

• ¾ cup Dutch process cocoa powder, sifted: This cocoa is the heart of your chocolate flavor, bringing a smooth, rich taste.
• 1 cup boiling water: Helps to intensify the cocoa flavor and create a moist cake texture.
• 1¾ cups all-purpose flour: Provides structure to the cakes without making them heavy.
• 1½ cups granulated sugar: Adds sweetness and balances the richness of the chocolate.
• 2½ teaspoons baking powder: Ensures your cakes rise perfectly for a soft, fluffy bite.
• ¾ teaspoon salt: Enhances the chocolate flavor and balances sweetness.
• 2 large eggs, room temperature: Bind the batter and add richness.
• ¾ cup whole milk: Contributes to the moist texture and tender crumb.
• ½ cup vegetable oil: Keeps your cakes wonderfully moist and tender.
• 1¾ teaspoons vanilla extract: Gives a warm, fragrant note that complements the chocolate.
• 2 large egg whites: For the fluffy marshmallow filling’s light and airy texture.
• ⅔ cup granulated sugar: Sweetens and stabilizes the marshmallow filling.
• 8 teaspoons water: Helps dissolve the sugar for a perfect marshmallow syrup.
• 4 cups melted or tempered chocolate: This is your Chocolate Coating (Homemade Ding Dongs!) that seals in the magic with a glossy finish.

How to Make Chocolate Coating (Homemade Ding Dongs!)

Step 1: Bake the Chocolate Cakes

Start by preheating your oven to 350°F (175°C) and spraying your cake molds with baking spray to ensure easy removal later. Sift the Dutch process cocoa into boiling water and whisk until smooth—this ensures your cocoa flavor is at full power. In a separate bowl, mix your dry ingredients: flour, sugar, baking powder, and salt. Add the wet ingredients—eggs, milk, oil, and vanilla—then whisk it all together until smooth before folding in the chocolate mixture. Spoon the rich batter into your molds, filling each about two-thirds full, then bake until a toothpick comes out clean—about 18 to 20 minutes.

Step 2: Prepare the Marshmallow Filling

While your cakes are cooling, it’s time to create that iconic marshmallow fluff. Beat the egg whites to stiff peaks—a crucial step that determines your filling’s light texture. In a small saucepan, dissolve sugar in water over medium-low heat, just until it becomes syrupy. Then, without stirring, cook it to 246-250°F, watching carefully to avoid crystallization. Slowly pour this hot syrup into your beaten egg whites while mixing on high to create a glossy, fluffy meringue that will be the perfect filling.

Step 3: Assemble the Mini Ding Dongs

Once the cakes are completely cooled, level them so the tops are flat. Using a cupcake corer or spoon, hollow out the centers to make room for your luscious marshmallow filling. Pipe in your fluffy filling, then place the top “lid” of cake back in place. Now, the moment you’ve been waiting for: dip the bottom of each cake into the melted chocolate. Place them upright on a parchment-lined sheet and allow the coating to set slightly before spooning melted chocolate over each cake to give it that signature shiny, smooth finish.

How to Serve Chocolate Coating (Homemade Ding Dongs!)

Garnishes

Sprinkle a tiny pinch of sea salt over the chocolate coating for an irresistible sweet-salty contrast. For an extra touch, finely shredded coconut or chopped toasted nuts can be lightly pressed into the chocolate before it sets, adding texture and flavor.

Side Dishes

Serve these treats with a cold glass of milk, classic but unbeatable. If you want to elevate the experience, pair them with fresh berries or a scoop of vanilla ice cream for a fun dessert plate mashup.

Creative Ways to Present

Try arranging your homemade ding dongs on a tiered dessert tray for parties, or wrap them individually in colorful parchment paper tied with a ribbon for thoughtful homemade gifts. You can also use different shapes and sizes of molds to switch things up and delight family or guests.

Make Ahead and Storage

Storing Leftovers

Keep your homemade ding dongs fresh by storing them in an airtight container at room temperature for up to two days. The marshmallow filling stays delightfully soft and the chocolate coating retains its shine when kept out of direct sunlight.

Freezing

You can freeze these mini cakes for longer storage. Wrap each one individually in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw at room temperature—they maintain flavor and texture wonderfully after freezing.

Reheating

Since these treats are best enjoyed fresh, reheating isn’t usually recommended. However, if you prefer a slightly softer chocolate, warm gently at room temperature or for a few seconds in a low-powered microwave, watching carefully to avoid melting completely.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa gives a smoother, less acidic flavor, which enhances the chocolate taste in the cakes. Regular cocoa works, but your cakes might be slightly more bitter.

Is raw egg white safe to use in the marshmallow filling?

This recipe involves cooking the sugar syrup to a high temperature and then immediately combining it with the egg whites, effectively pasteurizing them. If you have concerns, you can use pasteurized egg whites available in cartons.

What type of chocolate is best for the coating?

Use good-quality melting or couverture chocolate for the best shine and snap. Semi-sweet or bittersweet chocolate works beautifully, but milk chocolate will make the coating sweeter and softer.

Can I make the marshmallow filling ahead of time?

It’s best to pipe and assemble the filling fresh for the fluffiest texture, but you can prepare the marshmallow ahead and store it lightly covered at room temperature for a few hours if needed.

Do I need to temper the chocolate for the coating?

Tempering gives the chocolate coating that professional glossy finish and a firm snap. If you’re short on time, melted chocolate still works, but it may be a bit softer and less shiny.

Final Thoughts

Making Chocolate Coating (Homemade Ding Dongs!) brings so much joy—it’s a rewarding process that delivers nostalgic flavor with a homemade touch. Every bite bursts with chocolatey richness and fluffy sweetness that’s hard to resist. Give this recipe a try and watch everyone’s faces light up as they taste these delightful treats fresh from your kitchen!

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