Mini chocolate cake (or muffins)

I promised you some serious amounts of chocolate… and here we are. 🙂

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I’m completely in love with this new mini cake pan I bought recently, so naturally, I’m using it whenever I possibly can (and can not).

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If you don’t have this cute little gizmo, no biggie, just use your regular muffin pan.

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Smother yourself today, all you’re going to need is:

  • 130 g (3/4 cup) unsweetened applesauce or mashed bananas*
  • 100 g sugar (1/2), (or sweetener of your choice)
  • 85 g honey (1/4 cup)
  • 1 egg
  • 180 g Greek yogurt (3/4 cup), (plain yogurt or buttermilk will do the job)
  • 1 teaspoon vanilla extract
  • 60 g all purpose flour (1/2 cup)
  • 60 g whole wheat flour (1/2 cup)
  • 50 g cocoa powder (1/2 cup)
  • Pinch of salt
  • 1 teaspoon baking powder (or baking soda)
  • 100 g chocolate chips (1/2 cup), (or chopped chocolate)

*You can make applesauce easily at home by cooking apples and mixing them in your blender or using fork to mash them. Of course, if you have baby you can always steel some apple-based baby food. 😉

Preheat your oven to 200° C (425° F) and start preparing the ingredients.

  1. Preparation

If you’re not using chocolate chips, chop your chocolate and set aside.

Use whisk to mix wet ingredients (applesauce, honey, egg, yogurt and vanilla extract) until there are no more lumps in the batter, then add sugar to it.

If you’re feeling quite fancy – sift flour, cocoa, salt and baking powder  together, if not – welcome to the club, just mix them thoroughly.

Add wet ingredients to the dry ones and fold them gently until everything is incorporated.

Lastly, add chocolate chunks (as much as you like) and fold that batter one more time.

  1. Baking

This batter should be enough for 12 large muffins  or 2-3 mini cakes.

Divide the batter evenly and bake for 5 minutes at 200° C (425° F). Lower your temperature at 190° C (375° F) and bake for another 10-ish minutes. Keep your eye on it and poke it with toothpick or fork to see if it’s done. If the toothpick is clean after you poked your cake – ta daaaaaa, it’s done!¨

  1. Preserving and freezing

Keep it in the fridge for 5 days or frozen for up to 3 months.

  1. Nutritional info

Whole batter

Calories: 2135 kcal

Carbs: 333g

Proteins: 47 g

Fat: 38 g

One muffin

Calories: 192 kcal

Carbs: 28 g

Poteins: 4 g

Fat: 3 g

We enjoyed this yummy treat and I hope that you will to.

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P. S. Don’t forget chocolate glaze! 😉


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