Preheat your oven to 170°C for 30 minutes . Use your favorite kind of chocolate bar.
Break up the chocolate and melt in a double boiler. Add the yogurt and mix. Then, add the egg and mix until smooth.
Add the pancake mix and mix until smooth. I did it all with a rubber spatula. It's fine if some lumps remain.
Pour the batter into the pan. Tap the sides to release any air bubbles and and put in the oven for 25 minutes. If a skewer or toothpick inserted into the cake comes out clean, it's done. If not, bake for 5 more minutes.
It's delicate when still warm, so let cool in the pan. If you are making muffins, bake for 20 minutes.
Wrap to keep fresh. We usually eat it the day it's baked, but it's delicious the next day too.
Story Behind this Recipe
I wanted to eat a moist chocolate cake, but I'm also watching my calories. So, I decided to try making some with the yogurt I always eat and it was super moist! And it was so delicious.
If melting the chocolate in the microwave, only do so if your microwave has an oven function so you can just leave it to melt in the residual heat from the oven. If it looks like it's going to burn while baking, cover with aluminum foil. The cake in the picture was made with 100 g of pancake mix. If you use 80 g of pancake mix, it's more chocolately because the ratio of chocolate is higher. However, this makes it more likely to burn, so be careful!