I really loved the vanilla cakelets I made with my Nordic Ware Sea Shell Pan
a few weeks ago. I've been trying to decide what else to make with my seashell pan. I decided to try making some chocolate yogurt cakelets.  The cakes didn't come out as pretty as the vanilla batter, but they still looked nice and have a glossy-like exterior.

These cakes are light, not too sweet. I love how they are small and bite-sized.  They make a nice gift too.

Chocolate Yogurt Cakelets (recipe base adapted from Little Corner of Mine)

Ingredients

1 cup all purpose flour
1/2 cup cocoa powder

2 tsp. baking powder

1/4 tsp. salt

1 cup white sugar

3/4 cup plain yogurt

3 large eggs, lightly whisk

1 Tbsp. strong brew coffee

1/2 cup canola oil

Directions

1. Preheat oven to 350'F.

2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.

3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil.
Use a whisk and whisk everything together until blended.


4. Fill cakelet pan 2/3 full with batter and bake for approximately 20 minutes.


   

One Response to “Chocolate Seashell Cakelets”

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