Heat oven to 350° F. Lightly grease a 6-cup mini bundt pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt and then set aside. In a large bowl, combine the brown sugar, molasses, yogurt, and eggs. Add the butter and whisk until smooth. Add the flour mixture in 3 additions and the beer in 2 additions, beginning and ending with the flour mixture. Do not overmix. Sprinkle in the chopped chocolate and stir just to combine. Divide batter between mini bundt cups and bake until a toothpick inserted in the center of a cake comes out clean, about 40-45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar before serving.
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