While thinking recently about what to bake, I came across that age-old question: Vanilla or chocolate? And it occurred to me that sometimes, you should not have to make such a decision and can, in fact, have everything you want. These little cakes are proof of that.
And they look pretty, too!
Vanilla and Milk Chocolate Striped Cakes
- 1 ½ cups + 2 tbsp. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 4 oz. unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- ¼ cup yogurt mixed with ¼ cup milk
- 4 oz. milk chocolate, chopped small
- 2 tbsp. coffee
Preheat the oven to 350 degrees F. Butter and flour a muffin tin or mini bundt pan.
Combine the chocolate and coffee in a small pot and melt over low heat, stirring until smooth. Set aside to cool slightly.
Sift together the flour, salt, and baking powder in a small bowl.
In the bowl of a stand mixer, beat the butter and sugar until fluffy.
Add the egg and vanilla extract and beat until thick.
Add the flour and milk/yogurt mixture alternately, beginning and ending with flour, and beat until just combined.
Put half the batter in a separate bowl and stir in the melted chocolate.
Using a spoon or a small disher, drop alternate spoonfuls of chocolate and vanilla batter into the pan. It will look something like this:
Bake the cakes for 23 minutes, or until they spring back when touched gently.
Cool in the pan for 10 minutes and then turn out onto a wire rack.
These are pretty sweet cakes because of the milk chocolate, so I omitted frosting and opted for a little bit of whipped cream instead. Delicious!
Sometimes you do get to have everything you want in one perfect little package. Pretty great, isn’t it?
Ciao for now,
Neen
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