By pastry chef Kyla Eaglesham

Yield: approximately 6 servings

1 cup (250 g) yogourt
2 cups (400 g) sugar
3 cups (375 g) flour
1/2 cup (125 g) of oil
3 eggs (150 g)
250 mL brewed Reunion Island Coffee
1 1/2 tsp (7.5 g) of baking powder
1 tsp baking soda
1 tsp (5 g) of vanilla extract
1 cup plus 2 tbsp chocolate ganache

1. Mix together all ingredients except ganache in a mixing bowl. Blend on medium speed with paddle attachment for 8 minutes.
2. Pour batter into prepared coffee mugs, filling each about 3/4 of the way.
3. Add a dollop of chocolate ganache to each mug and rake with a spatula to create a marbled texture. (Do not blend completely.)
4. Bake for 30 to 35 minutes in a preheated (350 F) oven, until tops are golden brown and a cake tester comes out clean.

80 mL 10% (coffee) cream
1 1/3 cups dark chocolate wafers
2 tbsp your favourite liqueur (any will do!)

1. Combine ingredients; microwave for 1 minute at 50% power.
2. Remove and stir well. Microwave for 1 more minute at 50% power.
3. Remove and stir until blended completely.

Note: For extra rich ganache, use 35% whipping cream.

Baking beauty Kyla Eaglesham whipped up her first award-winning pie at the tender age of six. Now all grown up, the owner of Madeleines, Cherry Pie & Ice Cream serves near 30 mouth-watering varieties of sweet and savory pies (not to mention cakes and pastries!) at her adorable Toronto shop. Needless to say, this gal can bake. And lucky us, she regularly passes along some of her favourite recipes to us for our fans to enjoy!