Korean Choco Pie (Marshmallow Cream Chocolate Cake)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Whisk 2 eggs with 110 g sugar until the mixture looks paler and slightly foamy.
Pour in 90 ml milk and the melted butter gradually, stirring slowly so the batter stays smooth instead of separating.
- 2Prep
Sift in 120 g cake flour and 20 g cocoa powder.
Fold just until no dry streaks remain; stop before the batter turns heavy, because overmixing makes the cake rounds tough.
- 3Heat
Spoon or pipe the batter into even small rounds and bake at 175C for a short time.
Remove them when the edges are set but the centers still feel moist, not dry or crisp.
- 4Control
Melt 140 g marshmallows over a water bath until sticky, glossy, and spreadable.
While warm, place the cream on one cake round and cover with a matching round, pressing lightly to keep the layer even.
- 5Step
Chill the assembled pies briefly so the filling firms and the shape stabilizes.
If the marshmallow squeezes out, the pieces can break during coating, so wait until they feel easy to lift.
- 6Prep
Melt 220 g dark chocolate and mix in a little of the remaining butter to make the coating thinner and smoother.
Dip each pie, let the excess drip off, then chill until the shell sets cleanly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Korean Choco Pie layers melted marshmallow cream between cocoa sponge rounds under a dark chocolate coating.
- Finish cue
- Melt 140 g marshmallows over a water bath until sticky, glossy, and spreadable.
- Avoid this
- Do not overbake the cake rounds to keep them soft.
- Storage and reheating
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Fudgy Brownies
Cake Flour, Cocoa Powder
Boston Cream Pie
Cake Flour, Eggs
Crêpe Cake
Cake Flour, Eggs