Recipe steps
Today, I’m sharing a recipe that was a huge hit at home: mini marble cakes made with yogurt and melted chocolate, baked for Alix and her friends afternoon snack.
They absolutely loved these soft, chocolatey little cakes!
Since the recipe is super simple and quick, I thought it definitely deserved a spot here.
If you’re looking for an easy homemade snack idea to make with your kids, or just a soft and sweet dessert made with yogurt, you’ll love these light and chocolaty marble cakes!
Ingredients
- 1 plain yogurt
- 1 œ tbsp light brown sugar (20g)
- 1 egg
- 2 yogurt pots of all-purpose flour
- 1 tsp baking soda (or baking powder)
- Πpot of neutral oil (like sunflower or canola)
- A few drops of vanilla extract
- about 1.4 oz (40g) melted dark chocolate (or 15g / 2 tbsp unsweetened cocoa powder)
How to prepare the mini marble cakes
- Preheat your oven to 345°F (175°C)
- In a mixing bowl, combine the yogurt, sugar, and egg.
- Add the flour and baking soda (or baking powder). Mix until the batter is smooth and lump-free.
- Finally, add the oil and stir until fully incorporated.
- Divide the batter into two equal portions.
- Melt the 40g of dark chocolate, let it cool slightly, then stir it into one half of the batter.
- Add a few drops of vanilla extract to the other half.
- In 15 silicone molds, or in greased or lined molds, alternate spoonfuls of vanilla and chocolate batter.
- Bake for 12 to 15 minutes, depending on your oven. To check if theyâre done, insert a knife into the center: it should come out clean.
Want to see how these mini marble cakes are made? Watch the video here:
And there you go, your mini marble cakes with yogurt and chocolate are ready to enjoy!
Soft, lightly vanilla-flavored and chocolatey, theyâre a real treat for kids and grown-ups alike at snack time.
At our place, they were a huge hit with Alix and her friends, so Iâm sure theyâll be just as loved in your home đ
Enjoy!
Storage
These mini marble cakes can be kept in an airtight container at room temperature for up to 2 days.
You can also freeze them (for up to 2 months) in a sealed freezer bag.
To enjoy later, simply let them come back to room temperature, but I recommend warming them slightly in the microwave (be careful not to overheat and avoid burning yourself!).
Frequently Asked Questions
Can I replace the plain yogurt?
Yes, you can use a plain plant-based yogurt (such as soy or coconut), or even a flavored yogurt (like vanilla or banana) if you want to add a subtle twist to the batter.
Can I use cocoa powder instead of melted chocolate?
Absolutely! You can swap the melted chocolate for 15g of unsweetened cocoa powder. Just mix it with a tablespoon of milk to keep the texture soft and moist. The flavor will be a little more intense.
Can I bake this recipe in a large pan instead of making mini cakes?
Yes, just adjust the baking time accordingly: about 35 to 40 minutes in a classic loaf pan, and donât forget to check for doneness with the tip of a knife.
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