Comments on: Chocolate Yogurt Snack Cakes

By: Jerald Camarero

Jerald Camarero — Sat, 17 Mar 2012 09:39:53 +0000

I’m still learning from you, while I’m improving myself. I certainly liked reading everything that is written on your site.Keep the stories coming. I liked it!

By: SteamyKitchen

SteamyKitchen — Tue, 14 Dec 2010 14:08:47 +0000

To answer your questions:

-I would assume the same amount of butter.
-You aren’t adding water to the chocolate, you are using double-boiling technique to melt the chocolate (see: http://www.youtube.com/watch?v=iSqcHSewi1Y)
or you could use microwave to melt chocolate.
-I would create recipe with the exact flour that the recipe calls for, and then experiment.

By: Jessica

Jessica — Tue, 14 Dec 2010 12:38:20 +0000

Hi, I have some questions that I hope you don’t mind to answer:

I wonder if I use butter instead of vege oil, is the amount of butter used also same with the amount of vege oil? (1/2 cup)?

To melt the chocolate, you use simmering water? Means, you mix water with chocolate and vege oil? May I know the quantity of the water too? The aim is just to melt the chocolate right?

And if I use self-rising flour, I just need to omit adding the baking powder right?

Thank you very much ^____^

By: Joy

Joy — Thu, 02 Sep 2010 16:09:21 +0000

I bake this cake today, i ended up with 12 cup cake and a small loaf. I would really love this cake if i omitted the almond essence. My almond essence is too over powering(and i only use 1/4 tsp instead of 1/2 tsp) and i ended up with brown colored almond cake. I think my almond essence is a weird chemical liquid, the taste and smell is too potent and annoying. Next time I’m gonna kick out the almond essence and mix the wet ingredients with the melted chocolate before mix it with the flour.

Thank you for sharing this recipe, I’ll try it again

By: Kerrie

Kerrie — Thu, 02 Sep 2010 02:25:36 +0000

I love David Lebovitz!!!!!!! I was trying to figure out which chocolate cupcakes to make for my daughter’s birthday, and when I saw this, I knew this was the answer. I made a marshmallow buttercream for the frosting, and they were amazing, we were both so happy.

By: Carolyn Jung

Carolyn Jung — Thu, 18 Jun 2009 03:43:45 +0000

Would it be wrong to eat one of these for breakfast? I’m thinking it has yogurt in it, so it should be allowed.

By: paula

paula — Tue, 16 Jun 2009 20:50:01 +0000

Those chocolate snack cakes look really good, I’ll have to make some. That picture pool picture….YUM! Who is that instructor?!

By: Carolyn

Carolyn — Sat, 06 Jun 2009 02:51:43 +0000

The recipe and the pictures got me so excited that I baked the snack cakes this afternoon with my 3.5 year old daughter. She loved the cake with a little fresh whipped cream. Thanks for the inspiration!

fantastic!!! I’ll let nathan know that your daughter made them! jaden

By: cheryl

cheryl — Thu, 04 Jun 2009 20:48:53 +0000

I just ordered his book yesterday to take with me to… Paris. I leave next Friday and can’t wait to read it on the plane.

(Jeez, your blog has everything — gorgeous photos, video, podcast… all in a single post? I didn’t know people could BE that well-rounded!)

By: Lynn

Lynn — Tue, 02 Jun 2009 19:34:34 +0000

Good job, Nathan! The cakes look lovely. I’d bookmarked this recipe to try in David’s book. Now you’ve given me renewed incentive to bake a batch.