I don’t smoke, I don’t drink, I rarely eat junk foods like potato chips, candies BUT I am addicted to chocolates and cakes, cookies and brownies and pies and tarts….
I have to slow down in my baking once in a while, to give myself a chance to keep up with the calories, I try to burn them doing all sorts of exercises like walking, yoga and dancing but since I started blogging, I find it hard to squeeze in those activities. I try not to bake as much but that is even harder when you have kids and husband with sweet tooth too, and are not concern about calories and all.
So what I do to make everyone happy is I sometimes replace the regular flour with whole wheat flour and avoid baking something with too much butter and sugar in it. When I read about this cake from Smitten Kitchen, I knew I have to try it, it has chocolates and yogurt and it doesn’t need icing/frosting…perfect.
I used whole wheat flour in these cakes and it turned out denser with somewhat nutty taste as expected. The first time I used whole wheat flour in baking, I didn’t like it; it made the cake coarser and tastes different than what we’re used to.
The taste and texture improve if you use whole wheat pastry flour since it’s finer but it’s hard to find it sometimes. Of course you don’t have to use whole wheat flour since the recipe calls for regular flour. I made 6 flower-shaped cakes and 6 cupcakes out of the recipe. I was only able to take pictures of the flower-shaped ones; I frosted the cupcakes with leftover chocolate buttercream for the kids.
CHOCOLATE YOGURT SNACK CAKES
adapted from David Lebovitz’s The Sweet Life in Paris
Makes 12 cupcake-sized snack cakes or 16 mini-springform ones
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar ( I used brown sugar)
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour ( I used whole wheat flour)
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, use mini-springform pan and coat it with a nonstick spray.
2. 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. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yougurt, sugar, eggs and vanilla and almond extracts.
4. 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.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you have in your fridge. Or, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days