International Chocolate Day: Whoopie pies, no-bake cakes and other chocolate recipes to try

Indulgent, luxurious and always delicious 

World Chocolate Day is a good excuse to bake something delicious today.

Claire Ptak’s chocolate whoopie with fluffy marshmallow filling

The whoopie pie that started it all: moist, spongy, dark chocolate cake sandwiched around a fluffy marshmallow centre - simply irresistible

Servings

24

Preparation Time

 40 mins

Cooking Time

 8 mins

Total Time

 48 mins

Course

 Baking

Cuisine

 American

Ingredients

• 175g plain flour

• 100g unsweetened cocoa powder

• 1½ tsp bicarbonate of soda

• ½ tsp baking powder

• ½ tsp salt

• 125g unsalted butter, softened

• 200g sugar

• 1 egg

• 225ml buttermilk

• 1 tsp pure vanilla extract

• For the fluffy marshmallow filling:

• 3 egg whites

• 150g caster sugar

• 2 tbsp golden syrup

• pinch salt

• 1 tsp pure vanilla extract

Method

1. Preheat the oven to 180°C. Line two trays with baking paper.

2. In a bowl, sift together the flour, cocoa powder, bicarbonate of soda and baking powder. Stir in the salt and set aside. In a separate bowl, cream the softened butter and sugar together until light and fluffy, using an electric hand whisk or a freestanding mixer fitted with the flat beater.

3. Add the egg and mix well. Add the buttermilk and vanilla and beat until well combined. Slowly add the dry ingredients in two batches, mixing until just incorporated. Chill for 30 minutes before using.

4. Drop 18 large or 48 small scoops of batter, about 5cm (2 inches) apart, onto the prepared baking trays. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger. Remove from the oven to a wire rack and cool completely.

5. To assemble, spread or pipe a generous scoop of Fluffy Marshmallow filling onto the flat surface of a cooled whoopee. Top with another whoopee to make a sandwich and serve. For the Fluffy Marshmallow Filling, weigh all the ingredients into a heatproof bowl (the stainless steel bowl of freestanding mixers is ideal) and place the bowl over a saucepan of boiling water.

6. Whisk continuously by hand until the sugar is dissolved and the mixture is frothy and slightly opaque (about 10-15 minutes). Remove from the heat and whip the mixture on high speed in a freestanding mixer until it is white and thick and holds its shape. Use straight away.
   This recipe is from The Whoopie Pie Book by Claire Ptak.