sundaysuppers

Recipe :: Chocolate Yogurt Cakes

Monday, June 4, 2012 Recipes  Sunday Suppers  

Chocolate yogurt cakes, light, tasty and mini. We served ours with Stacy’s edible dirt creation, some blackberries and cream. Recipe attached below.
Thanks again to Stacy and crew for a wonderful supper ! Tomorrow we’ll be announcing a very exciting class, and later in the week we’ll post pics and recipes from the mother’s day brunch- stay tuned !

 

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13 comments 
  • Monsterscircus writes:

    Wow lovely cakes and photos! Have a wonderful day!

  • Karina writes:

    Oh my goodness…I would love to serve these for dessert at my next dinner party! Recipe bookmarked. :)

  • Katrina @ Warm Vanilla Sugar writes:

    These are absolutely stunning! Love these!

  • Wednesday: Newsy Snacks For Busy People | justb. writes:

    [...] Kate Winslet out with her boyfriend and son. Johnny Depp plays guitar with The Black Keys Chocolate Yogurt Cakes from Sunday Suppers This Japanese astronaut is TWEETING FROM SPACE! omg. Moroccan Carrot and Lentil [...]

  • Spencer writes:

    Looks absolutely delicious! I would so love to try some. I reckon I would polish the lot off in 5 minutes flat!

  • Annette writes:

    Mini dessert plus chocolate. A perfect combination!

  • Friday Link Love | The Sweetest Occasion writes:

    [...] Chocolate yogurt cakes? Um, yes please! [...]

  • meatballs & milkshakes writes:

    These look incredible!

  • The Culinistas writes:

    So elegant!

  • Shirley writes:

    WOW!That looks delicious!Chocolate cakes is my favourite!

  • Sukaina writes:

    I’m just writing in to report that I made these yesterday and they turned out suer- light yet decadent! Polished in no time :)

  • admin writes:

    thanks Sukaina ! wonderful to hear it

  • sophie writes:

    can you tell me what degrees the oven is. i cooked in 170 celcius but not sure this right. thanks sophie. ps love your site – fab!

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Chocolate Yogurt Cakes

Optional: Store-bought or pre-baked chocolate cake (any kind), unfrosted
Unsalted butter, for greasing
1 1/2 cups flour
2 1/4 tsp baking powder
3/4 cup unsweetened cocoa powder, plus more for greasing
3/4 cup vegetable oil
1 cup whole-milk yogurt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs, at room temperature
Powdered sugar, for serving
Whipped cream, for serving
Blackberries, for serving

To make the edible dirt, crumble a few slices of cake onto a rimmed baking pan lined with parchment paper or a silicon baking sheet. Bake at 250ºF, stirring occasionally, for about 2 1/2 to 3 hours, until the pieces are crispy but not burnt-tasting. Remove and let cool fully. Store in a plastic container until ready to serve the cake.

Grease two 12-cup mini bundt pans or cupcake pans with a thin layer of butter. Sprinkle lightly with cocoa powder, tilting the pan and tapping it with the palm of your hand to help the powder evenly coat the cups.

In a large mixing bowl, add the flour, baking powder and cocoa, whisking briefly to combine. In a separate bowl, whisk together the yogurt, vanilla, eggs and sugar until smooth. Working in three batches, add the dry ingredients to the wet, whisking gently until just incorporated. Pour in the vegetable oil and mix well.

Spoon or ladle the batter into the prepared pans, filling each slot about 3/4 of the way. Bake, rotating the pans once (top to bottom), until a tester inserted into the center comes out clean, about 20 minutes. Let pans cool for about 5 minutes, then remove the cakes. Once slightly cooled, sprinkle with powdered sugar. Serve with whipped cream, blackberries and a sprinkling of edible dirt.

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