Chocolate Yogurt Snack Cakes

Hello! This will be a very, very quick post. I leave for Barcelona in a few hours! The first part of the trip will be work, our yearly hunkering down and planning session. The second will be part of my best friend’s big 40th birthday celebration around the world. I am her Barcelona stop. I can’t tell you how much I am looking forward to showing her around this city that I love!

In any case, I didn’t want to jet off without leaving you something sweet so you won’t forget me while I’m away.

I had bookmarked these little cakes a while back in my forever quest to find my Little C homemade lunchbox treats. And also because we almost always have yogurt in our fridge. And also because I am absolutely envious of David Lebovitz’s Parisian life so I need to find ways to live vicariously through his recipes.

Also, you never need a reason for chocolate do you? I thought so, neither do I.

Chocolate Yogurt Snack Cakes
(from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen)

• 200 grams bittersweet or semisweet chocolate, coarsely chopped
• 1/2 cup (125 ml) vegetable oil, divided in half
• 1/2 cup (125 ml) plain, whole milk yogurt
• 1 cup (200 grams) sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (200 grams) flour
• 1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders)
• 1/2 teaspoon sea salt salt

– In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (You can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.  Although I hardly ever use the microwave for melting chocolate)
– In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla extract.
– In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
– Divide the batter in a 12-cup muffin tin lined with paper liners. Bake in a pre-heated 350F oven for 20 to 25 minutes or until they feel barely set in the middle and a tester or toothpick comes out clean.
– Remove from the oven and cool on a wire rack.

I changed the recipe very slightly. The original called for almond extract but I’m really, really, really not fond of almond extract at all. So I left it out. Feel free to add it if it floats your boat.

The cakes come out very light but still rich, soft but dense. We all liked it, except for the one I had originally baked it for. I can’t fathom why Little C easily (and enthusiastically) eats tinapang bangus (smoked milkfish), tuyo (dried fish), broccoli, carrots, and French beans but, for some mysterious reason, is so (so!) picky when it comes to cakes!

Well, the little miss isn’t the only one in this house (apartment) and the rest of the inhabitants seemed quite happy with it. I love that it’s not too sweet and perfect with a cup of coffee (of course!). I suspect this is why my husband, who doesn’t usually like cake, like this one too. Little H also enjoyed it, despite its rejection from his big sister. A pretty good showing all things considered!

The quest for Little C’s home-baked lunchbox treats continues. Meanwhile, I am off!! There won’t be much movement over here on the blog, but if you’d like to see what I’m up to in one of my favorite cities in the world you can follow me on Instagram for (I hope!) regular updates.

p.s. I plan for a few giveaways when I get back! Something sweet and easy to whip up is already in the works. And could I interest you in some Spanish goodies perhaps? I love food shopping and I’d love to share that with you! So stay tuned and get ready!!