Indulge your sweet tooth with a delightful twist on a classic favorite: Chocolate Coated Marshmallow Red Velvet! This scrumptious dessert combines the rich, velvety goodness of red velvet cake with the gooey sweetness of marshmallows, all enveloped in a luscious layer of chocolate. Perfect for any occasion, this recipe is not just a treat for the taste buds but also a feast for the eyes. Whether you're hosting a party or simply craving something decadent, this dessert is sure to impress. Ready to uncover the secrets to this irresistible delight? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box red velvet cake mix
- 1 cup mini marshmallows
- 1/2 cup butter
- 1 cup chocolate chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it with butter or lining with parchment paper.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions. Typically, this involves adding eggs, oil, and water to the dry cake mix and mixing until smooth and well combined.
- Pour the prepared cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the mini marshmallows evenly across the top of the cake batter, ensuring they are distributed throughout the surface.
- Bake the cake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the marshmallows are lightly golden.
- Remove the cake from the oven and let it cool completely in the pan for about 30 minutes.
- While the cake is cooling, prepare the chocolate coating by creating a double boiler. Combine chocolate chips and heavy cream in the top bowl, stirring gently over simmering water until smooth and fully melted.
- Add vanilla extract to the melted chocolate mixture and stir to incorporate.
- Once the cake has cooled, drizzle or pour the chocolate mixture evenly over the top, ensuring the marshmallows and cake are completely covered.
- Allow the chocolate to set at room temperature for about 15-20 minutes, or place in the refrigerator for faster setting.
- Cut into 12 equal squares and serve. For best results, use a sharp knife cleaned between cuts to ensure clean edges.
Tips
- Prep Ahead: To save time, you can prepare the cake batter a day in advance and store it in the refrigerator. Just remember to let it come to room temperature before baking.
- Marshmallow Magic: For an extra gooey texture, consider using larger marshmallows cut in half. They’ll melt beautifully and create delightful pockets of sweetness throughout the cake.
- Chocolate Coating: Ensure your chocolate mixture is smooth and glossy by stirring continuously while melting. If it becomes too thick, add a splash more heavy cream to achieve the desired consistency.
- Cooling Time: Be patient and allow the cake to cool completely before adding the chocolate coating. This prevents the chocolate from melting into the cake and ensures a beautiful finish.
- Serving Suggestions: Serve your Chocolate Coated Marshmallow Red Velvet squares with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 40mg
