Korean Choco Pie (Marshmallow Cream Chocolate Cake)
Two soft chocolate cake rounds sandwich a layer of melted marshmallow cream, and the whole assembly is dipped in dark chocolate to form a glossy shell. The cake batter combines cake flour with cocoa powder and is baked just until set; overbaking dries out the sponge and ruins the pillow-soft texture that defines this treat. Marshmallows melted over a water bath turn into a light, stretchy cream that acts as a cushion between the rounds, pulling slightly with each bite. Adding a small amount of butter to the melted coating chocolate produces a thinner, smoother shell that sets with a clean snap and resists fingerprints. Chilled, the chocolate hardens and adds a crisp layer of contrast; at room temperature, the entire piece softens into a unified, yielding bite. This is the homemade version of Korea's iconic convenience-store snack, and making it from scratch allows control over the chocolate quality and the generosity of the filling.
Adjust Servings
Instructions
- 1
Mix eggs and sugar, add milk and melted butter, then fold in flour and cocoa.
- 2
Pipe or spoon into small rounds and bake at 175C until set.
- 3
Melt marshmallows over bain-marie and sandwich between cake rounds.
- 4
Chill briefly to firm up the shape.
- 5
Coat each pie in melted chocolate and let set.
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