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.