Skip to main content
Dessert

Marshmallow Filling

A chocolate and marshmallow mixture used as a cake filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Marshmallow Filling

Why it works: Chocolate and nuts work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 440 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Marshmallow Filling

Ingredients

Directions

Make the filling

  1. Boil chocolate, sugar, and water until it forms a thread between your fingers.

  2. Dissolve marshmallow candy in boiling water.

  3. Add the dissolved marshmallow to the chocolate mixture.

Assemble and finish

  1. When cool, spread half of the filling over each layer of cake.

  2. Put the layers together.

  3. Sprinkle finely chopped nuts on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + nutstop 25% of all pairs
    Smell alikelow
    Cooked together2,228 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Gives the filling its rich flavour and body once melted into the syrup.
Sugar
Sweetens the filling and, when boiled, forms the thread-stage syrup that sets the texture.
Marshmallow candy
Adds softness and sweetness, and makes the filling light and spreadable.

The step that matters

Boil to the thread stage. The sugar and water must reach the thread stage so the syrup cools to a spreadable filling. Underboiled syrup stays runny, and overboiled syrup turns stiff and grainy.

Swap the nuts

How well each one fits the dish's main ingredients (chocolate, sugar):

  1. Hazelnutfits better
  2. Almondfits better
  3. Peanutfits better
  4. Nutsthe original

Fit is the average pairing score against chocolate, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes