Undoubtedly, you know what Saturday is. I mean, how could you not? If one more person asks me what I'm doing for The-Holiday-That-Shall-Not-Be-Named, I might have to end it all.
Now I'm not one of those girls you'll find with mascara-stained cheeks sobbing over a bottle of red wine and a pint of ice cream, but I still find the whole thing kind of tedious. Restaurants are overpriced, the food usually falls flat, and it's nearly impossible to navigate the streets without bumping into some starry-eyed, star-crossed lover on a mad dash to buy roses (hey, a rose by any other name would smell as sweet, am I right?).
Instead, I want to have a day filled with delicious things. Things I make myself. Though if I'm being honest here, there might be an extra-large Domino's pizza heading to my door, if I play my cards right. This chocolate yogurt snack cake is the perfect thing to make. You can have a slice for breakfast, another for lunch, and then polish of the rest of the cake for dinner. And no one can stop you.
Chocolate Yogurt Snack Cake
Adapted from Smitten Kitchen
Makes 1 loaf
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
200 grams semi-sweet chocolate, roughly chopped
1/2 cup melted coconut oil
1/2 cup plain yogurt (ideally Greek or Icelandic, for a thick texture)
1 cup brown sugar
3 large eggs, at room temperature
1 teaspoon almond extract
1 cup butter, at room temperature
2 tablespoons coconut milk
1 tablespoon almond extract
1 3/4 cup powdered sugar
1/2 cup cocoa powder
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Brandy
Preheat the oven to 350. Grease a 9-inch loaf tin, line with parchment paper, and grease parchment. In a small bowl, whisk together flour, baking powder, and sea salt. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup coconut oil. Once melted and smooth, remove from heat. In a large bowl, whisk together remaining 1/4 cup coconut oil, yogurt, brown sugar, eggs, and almond extract. Whisk in chocolate mixture. Gently fold in dry ingredients. Pour into prepared baking tin. Bake for 25-30 minutes, until a knife inserted in the center comes out clean. Let cool on a wire rack.
In the bowl of a stand mixer, beat butter until smooth and light. Add coconut milk and almond extract and beat to combine. In a small bowl, whisk together powdered sugar and cocoa powder. Gradually add dry ingredients to butter mixture and beat to incorporate.
In a large bowl, whisk heavy cream until soft peaks form. Add sugar and Brandy and whisk to incorporate.
Once cake is cooled, ice and serve with brandied whipped cream.
More Snack Cakes
Blueberry Cardamom Crumb Cake
Strawberry Almond Crumb Cake
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