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)
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
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.