Tuesday, 6 March 2012

Chocolate Yoghurt Snack Cakes

A little cake for snacking on, surely everyone needs one of those.

Built in portion control - check 
Not too sweet - check
Equally good plain or adorned with whipped cream - check
Can be served as snack or dessert - check
Eaten off pretty plates, or hand-held with napkin at the ready to catch any crumbs - check

How to stop at one?

Chocolate Yoghurt Snack Cakes
Makes 16 mini cakes in this mini springform pan or 12 regular muffin-sized cakes

For the Cakes:
200g dark chocolate, chopped
1/2 cup vegetable oil, divided
1/2 cup plain Greek yoghurt
200g golden caster sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
200g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

To Serve:
200ml whipping cream
1/2 tablespoon icing sugar, plus extra for sprinkliing
Assortment of fruit

For the Cakes:
Preheat the oven to 180C. Spray your cake pan with cooking oil spray and set aside.

Put the chocolate and 1/4 cup of the oil into a heatproof bowl and set the bowl over a pan of simmering water.  Don't let the bowl touch the water.  Heat until melted and smooth and remove from the heat.  Set aside.

In a separate bowl, whisk together the remaining 1/4 cup of oil with the yoghurt, sugar, eggs and vanilla.  Set aside.

In another bowl, sift the flour, baking powder and salt.  Make a well in the centre of the flour mixture and pour the yoghurt mixture into the well.  Stir until combined, then add the chocolate mixture and stir until just combined.  Don't over mix.

Divide the batter between the cups and bake for 15 minutes for the mini cakes and 20 minutes for the regular muffin-size cakes.  A skewer inserted into the centre should come out with moist crumbs sticking to it.

Remove from the oven and transfer to a wire rack to cool completey.

To Serve:
Whip the cream with the icing sugar to firm peaks.

Top each little cake with a dollop of slightly sweetened whipped cream and adorn with sliced fruit.  Dust with icing sugar.

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