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