Awesome little cakes!
Ingredients:
3 Tbsp (45 mL) cocoa powder
1 Tbsp (15 mL) butter, melted
2 Tbsp (30 mL) butter, softened
2 ounces (55g) bittersweet chocolate, chopped
¼ tsp (1 mL) instant coffee
2 Tbsp (30 mL) boiling water
1/3 cup (75 mL) all-purpose flour
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
3 Tbsp (45 mL) yogourt
½ tsp (2 mL) pure vanilla extract
1/3 cup (75 mL) brown sugar, packed
1 egg
Method:
Preheat oven to 350ºF (180ºC)
Coat two 1 cup mini Bundt pans with a mixture of 1Tbsp melted butter, and 1 Tbsp cocoa.
Chop up the chocolate and place into a bowl.
Add the coffee, remaining cocoa, and water, then microwave for 25-30 seconds to melt.
Whisk until smooth, and set aside to cool.
In another bowl mix the flour, baking powder and salt.
In a 3rd bowl cream together the butter, brown sugar, and egg.
Into the cooled chocolate whisk the yogourt and vanilla.
Combine the flour mixture, and the chocolate mixture into the butter mixture.
Spoon into the two prepared Bundt pans and bake for 20-22 minutes.
Remove from oven and allow to cool in the pans for 10-15 minutes.
Turn out of the pans and allow to cool fully on a rack.
Dust with icing sugar just before serving.
Prep Time: 60 Minutes
Servings: 2
