Serves 6-8 depending on cake tins.
200g unsalted butter, softened
3/4 cup caster sugar
1 tsp vanilla bean paste
2 free-range eggs
1 1/2 cups self-raising flour
1/3 cup Dutch process cocoa powder
1/2 tsp mixed spice
2 1/2 tsp ground cinnamon
1/2 cup vanilla yoghurt
70g good quality dark chocolate (60% cocoa solids min)
1/4 cup Icing sugar
1/2 tsp extra ground cinnamon for dusting
Preheat oven to 180˚C (350˚F). Butter liberally 6 mini Bundt cake tins.
Fill a small saucepan 1/3 full with cold water then place over a low heat. Place a heatproof bowl on top of the pan into which add the chocolate and warm until melted, stirring occasionally. Once fully melted, remove bowl from pot and set aside to cool a little.
Into the bowl of a stand mixer, add the softened butter, vanilla bean paste and caster sugar and beat on medium speed using the paddle attachment for 10 minutes until really light and fluffy. Add the eggs in one at a time, beating after each addition then continue to beat for another 5-6 minutes. Note: Don’t worry if the mixture resembles scrambled eggs when you add the eggs ~ that’s perfectly normal and it will smooth out/become less lumpy as you beat.
Turn off the mixer, remove the bowl then sieve in the flour, baking powder, ground cinnamon, mixed spice and cocoa. Return to the mixer and continue to beat (use a slow setting at first or the dry ingredients will fly everywhere!). Whilst contents are mixing add in the cooled melted chocolate and yoghurt and beat for a final 2 minutes.
Pour mixture into pre-prepared individual cake tins and bake for 50 minutes or until the middle of the cakes are cooked through ~ test using a skewer.
Remove from oven, allow to cool then turn out onto a wire rack. Combine icing sugar with extra ground cinnamon and dust over cakes.