Korean Choco Pie (Marshmallow Cream Chocolate Cake)
Quick answer
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.
What makes this special
- Korean Choco Pie layers melted marshmallow cream between cocoa sponge rounds under a dark chocolate coating.
- Melted marshmallow cream stretches slightly with each bite as a soft cushion
- A little butter in the dark chocolate coating keeps it thin and non-sticky
Key ingredients
Core cooking flow
- 1 Whisk 2 eggs with 110 g sugar until the mixture looks paler and slightly foamy.
- 2 Sift in 120 g cake flour and 20 g cocoa powder.
- 3 Spoon or pipe the batter into even small rounds and bake at 175C for a short time.
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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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