Chocolate Yogurt Snack Cakes

Honey I am a maths nerd. I came to this conclusion a while ago when I realized I sort of enjoy doing maths homework. There is just something about numbers that I find quiet satisfying. I love that little moment of suspension when you press equals in your calculator and wait to see if the answer looks reasonable. Joy just sweeps over me when I get the correct answer. I know it’s kind of sad and you probably think I need to get out more but it makes me happy.  Recently when I was watching Take 2 I found a mathematical mistake in it. The supposedly ever so clever character played by Liam Neeson gets mixed up between his radii and circumferences when telling his daughter to draw a picture, a mistake only a maths nerd like me would notice. I often spend hours doing maths homework simply because I don’t want to start Irish or Spanish (Languages were never really my thing). But they have to be done so after I might treat myself to  one of these yummy snack cakes.

On the note of homework and study anybody struggling with any of the science subjects/maths/finance I couldn’t recommend The Kahn Academy more. It is brilliant !!!!

Chocolate Yogurt Snack Cakes
Adapted from Smitten Kitchen 

Mammy describes this as decadent but not heavy, chocolaty but not sickening perfect for every time of the day.

Makes 18 cupcake-sized snack cakes

200 grams bittersweet or semisweet chocolate, coarsely chopped
125 ml vegetable oil
125 ml plain, whole-milk yogurt
150g sugar
, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
200 grams flour ( I used 100g of spelt and 100g of plain flour)

1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt

Preheat the oven to 180°C. Line a 18-cups of a  muffin tin with paper cupcake liners or lightly butter the pan.
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.)
In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.
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 among the muffin or springform cups and bake 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 before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.



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