Chocolate Yogurt Snack Cakes

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My buddy, David Lebovitz, just came out with a brand new book calleddavid-lebovitz-sweet-life-parisDavid Lebovitz’s The Sweet Life in Paris.

It’s a fun, light read and answers all of the nosy questions that many are dying to know about David, including “Why are you in Paris?” and “How long will you stay?” Last week, I got on the phone with David and recorded our convo. Have a listen below!ย  In addition to chatting about his new book, The Sweet Life in Paris, I asked him boxers or briefs?, is there a sequeal to Perfect Scoop? and what’s his next book that he’s working on?

Podcast with David Lebovitz

David Lebovitz Chocolate Yogurt Snack Cake from Jaden Hair on Vimeo.


I originally had asked David for a recipe and photo to post along with his podcast, but felt a little guilty that I didn’t even attempt to make any of the 50 fantastic recipes in The Sweet Life in Paris, so this morning I made Nathan ditch school and bake for me.

We made his Chocolate Yogurt Snack Cakes. Well, I mean, NATHAN made the Chocolate Yogurt Snack Cakes. I just took the pictures. It’s a fun recipe to make, I never expected to put yogurt into a cake! The yogurt makes the chocolate cakes moist!


PR for The Sweet Life in Paris


Yes, I took that shot when we were at Club Med Columbus Isles a couple of months ago! David was really enjoying the water aerobics class, can you tell?


David Lebovitz Chocolate Yogurt Snack Cakes

Bouchees Chocolat Au Yaourt


Recipe from The Sweet Life in Paris by David Lebovitz

Makes 12 individual cakes
7 ounces (200g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125ml) unflavored vegetable oil, divided
1/2 cup (125ml) plain, whole-milk yogurt
1 cup (200g) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (180g) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
whipped cream (optional – that’s just my little addition to his recipe)

1. Preheat the oven to 350f (180C). Line a muffin tin with 12 indentations with paper cupcake liners, or lightly butter them.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup (60ml) of the oil. Once melted and smooth, remove from heat.
3. In another bowl, mix together the remaining 1/4 cup (65ml) of oil with the yogurt, sugar, eggs, and vanilla and almond extracts.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of time, then add the melted chocolate, and stir until just smooth.
5. Divide the batter into the muffin tins and bake for 25 minutes, or until they feel barely set in the middle.
6. Remove from oven and cool before serving. Top with some whipped cream, if desired.

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Comments 23

  1. kat

    SERIOUSLY impressed by your little guy’s baking abilities! The pix are awesome, and these snack cakes sound delicious!

  2. Jean

    Another awesome post! I absolutely love your blog, Jaden. I really look forward to each new post and get all jazzed to read them. I want to make everything you make! LOL! Unfortunately I don’t have the incredible assistants that you have. And so handsome, too!!! Thanks for another day-brightener ๐Ÿ™‚

  3. Lily

    These look so good! Plus, even better than Nathan is helping you! I had my nephews help me make ice cream a few wks ago, and it is so much more fun than cooking alone. RE: the CM pic… make me long to go back to the very pool! I had many a day running from the fitness studio to the pool and back when I taught the aerobics and ran the landsports there!


  4. Dallas

    That photo is too much. So hilarious!

    I love that these delectable looking treats are called “snack cakes.” It makes me feel less guilty about inevitably eating the whole dozen myself. Also, go Nathan!

  5. cakebrain

    hmm. I do recall you said you’re not really a baker ’cause it’s so precise and all; so is this your way of copping out? you train your kid to do the baking? He’s lookin’ like a very promising pastry chef to me! just look at his measuring skills…levelling off the flour and cracking eggs! I’m loving the huge dollop of whipped cream too. Looks yummerific!

  6. cakebrain

    hmmm. I seem to recall you saying you weren’t that into baking ’cause it’s all so precise; but you’ve found your way around that haven’t you? Nathan seems to have all the qualities of a promising pastry chef what with his accurate measurements with the flour and egg cracking skills!

  7. Lynn

    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.

  8. cheryl

    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!)

  9. Carolyn

    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

  10. paula

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

  11. Kerrie

    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.

  12. Joy

    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

  13. Jessica

    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 ^____^

  14. Jerald Camarero

    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!

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