Tuesday, May 28, 2013
Chocolate-coffee yogurt mini cakes
I've started this blog out of sheer boredom .....
Who would have thought that after 2 years , I'm still blabbing here ?
Iv'e met some AWESOME BLOGGING FRIENDS from different parts of the world through this little corner of mine ......
Made / baked something out of my comfort zone -though most of it leaves a lot to be desired , at least I tried , right ? ^__^ ''
So , thank you loads , blogging friends and lurkers alike for checking out this site ; hope you'll continue to lurk and if you dare , leave a comment lol
And if you're expecting a GIVEAWAY , you'll be disappointed ! Sorry guys , I don't have a budget right now *sigh* Just keep coming back , you'll know it when you see it here !
For now , here's something you can drool over .....
A delicious mini cakes , flavored with chocolate and coffee - yogurt makes it moist and soft . A fool-proof recipe , it doesn't need a mixer and it takes less than 10 minutes to prepare .
I've made this cake few days ago for a kid's birthday , baked it in an 8-inch cake pan - " this cake is excellent for children's birthday cakes " a quote from Leiths Baking Bible and it delivers ! I've got some yogurt left so I baked it again since I've only eaten the top the first time I made it heh !
Don't mind the nearly melted chocolate frosting - it looks like a chocolate ganache though instead of whipped ganache, summer's making its debut this week and it was 31°C outside when I've taken the photos pffftttt !
Chocolate yogurt cake , recipe adapted from Leiths Baking Bible
Makes a 20 cm / 8-inch cake
3 eggs , at room temperature
150 ml sunflower oil
150 ml natural yogurt
4 tablespoons golden syrup
85 grams caster sugar
225 grams self-raising flour
4 tablespoons cocoa powder
1/4 tsp baking soda
* Preheat oven to 170°C . Grease a deep 8-inch baking pan and line the base with parchment paper .
* Sift together the flour , cocoa powder and baking soda , set aside .
* In a large mixing bowl , beat together eggs , oil , yogurt , syrup and sugar . Fold in the flour mixture , using a large metal spoon . Pout into the prepared pan .
* Bake in the center of the oven for about 1 1/4 to 1 1/2 hours ( check after 50 minutes , depending on your oven , I baked mine for 55 minutes ) or until top springs back when pressed lightly .
* Remove cake for the oven and allow to cool in the pan for 10 minutes , then turn out on to the wire rack and leave to cool completely .
For the chocolate frosting : In a small heat-proof bowl , combine 150 grams chopped chocolate ( a combination of Lindt dark and milk chocolate bar ) and 150 ml whipping cream . Set bowl over a pan of barely simmering water , stir until melted . Take off from heat and let cool completely or chill in the fridge , stirring from time to time . Use a handheld mixer and whip the ganache until thickens . Pipe some frosting on top of cakes .
***** I've made half of the recipe and modified some of the ingredients : 60 ml sunflower oil , 1 1/2 tablespoons golden syrup , added 1 tsp coffee paste and 1 1/2 teaspoons instant espresso granules . I used 13 ( slightly bigger ) mini-muffin tins and baked the cakes for 20 minutes .