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Mini Chocolate Yogurt Loaf Cakes

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These Chocolate Yogurt Loaf Cakes may be mini in size, but they are moist, lightly sweet, and packed with huge chocolate flavor.

mini chocolate yogurt cake loaves

Sometimes, I can’t help to crave chocolate cake. A simple chocolate cake that makes everything better. You can have these cakes for dessert after a proper meal, but I prefer to have a cake on hand, ready whenever I want. Mini Chocolate Yogurt Loaf Cakes come together so easily and this chocolaty cake is handy for breakfast or as a guilty midnight treat.

These loaves may be mini in size, but they are packed with huge chocolate flavor. The cakes are moist, lightly sweet with a hint of chocolate. Moreover, I add some chopped chocolate into the batter because there is absolutely no such thing as too much chocolate.

A recipe will make 8 mini chocolate loaves, which means that you can have a piece for every day of the week, plus one for the day you bake it. Keep them in the fridge in an airtight container. They taste great cold, but I recommend to warm them in the microwave before eating to fully melt the chocolate chunks goodness inside.

Tips for Making Mini Chocolate Yogurt Loaf Cakes

1. Add whole-fat yogurt

Yogurt is food prepared by fermenting milk with bacteria or known as yogurt cultures, which gives yogurt thick texture and tart flavor. Most people like to eat yogurt as it is as the best nutritional value is maintained when you avoid killing the live bacteria and destroying the enzymes. Yogurt is also an excellent diary to incorporate into baked goods. Although the benefits of the bacteria and enzymes will be lost, other benefits still remain.

Yogurt contains acid, which when combined with baking soda produces small air bubbles in the batter and creates air pockets when the batter touches heat. Heat produces a quick burst of bubbles, and that’s what really makes yogurt cake spongy and airy. Yogurt also retains a good amount of moisture and fat in the batter. After baking, the finished product will be moist and tender. Moreover, because of its thickness, you will need less flour in baked goods, producing less gluten and a softer texture.

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2. Use good quality chocolate

One of the most important factors when it comes to making a chocolate cake is chocolate. If you want to deepen the chocolate flavor in your chocolate cake, you need to use the very best chocolate you can get. Using cheap chocolate in some instances can even spoil the taste.

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3. Add chocolate chunks for an extra chocolate flavor

If you like, you can definitely add some chopped chocolate into the batter for more chocolate content. When you chop your own chunks of chocolate, the pieces come out in all different sizes. Every bite comes with a surprise as some will have big chocolate chunks or even they only have little fragments of chocolate.

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More Mini Loaf Cake Recipes

While you are here, don’t forget to check out these mini loaf cake recipes!

mini chocolate yogurt cake loaves
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Mini Chocolate Yogurt Loaf Cakes

These loaves may be mini in size, but they are packed with huge chocolate flavor. The cakes are moist, lightly sweet with a hint of chocolate.
Author: Jaja Bakes
Course: Dessert
Servings: 8 mini loaf cakes
Tap or hover to scale!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 7 oz (200 gr) bittersweet chocolate, roughly chopped
  • 2 eggs
  • 1/2 cup (100 gr) granulated sugar
  • 1 cup (250 gr) whole fat plain yogurt
  • 1/2 cup (120 ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 cups (250 gr) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2.6 oz (75 gr) bittersweet chocolate, roughly chopped (optional)

Topping (optional)

  • 2.6 oz (75 gr) bittersweet chocolate, roughly chopped, melted
  • Pistachios

Instructions

  • Melt 7 oz (200 gr) bittersweet chocolate in a double boiler or microwave. Remove from heat and allow to cool slightly.
  • Preheat oven to 350F/180°C. Grease the mini loaf pans and line them with a strip of parchment paper each.
  • In a large bowl, whisk eggs, sugar, yogurt, oil, melted chocolate, and vanilla until well incorporated.
  • Stir in flour, baking powder, baking soda, and salt with a spatula until well combined. Stir in the chocolate chunks (optional).
  • Gently pour the batter into the prepared loaf pans. Bake for 25 minutes, until a toothpick inserted comes out clean. Remove from oven, allow to cool slightly before removing from the loaf pans, then cool completely on a wire rack. 
  • After the loaf cakes have cooled down, garnish with melted chocolate and pistachios (optional).

Nutrition

Serving: 1mini loaf cake | Calories: 569kcal | Carbohydrates: 61g | Protein: 9g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 259mg | Potassium: 130mg | Fiber: 5g | Sugar: 29g | Vitamin A: 110IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 2mg
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