Mini Vanilla Cakes with Chocolate-Mascarpone Cheese

3/4 cup - whole wheat flour

2 1/2 tbsp - sunflower oil

1/3 cup - dark muscovado sugar (or any other sugar)

1/4 tsp - bicarbonate of soda

1/4 tsp - baking powder

3 tbsp - low fat yogurt

1/3 cup - water at room temperature

a pinch of salt

1/2 - vanilla bean, split and seeds scraped 

dark chocolate (melted and cooled) and mascarpone cheese, mixed vigourously, until smooth and glossy.

Sorry for not providing the exact measurements for the icing. I was so preoccupied that I forgot the amount of chocolate and mascarpone I used in the icing.

Preheat the oven to 180 degree C and grease 3 ramekins.
In a bowl, mix together the sunflower oil, sugar, yogurt,vanilla seeds and water.
Mix together the flour, bicarbonate of soda, baking powder and salt in an another bowl.
Add the liquid mixture to the flour mixture and mix lightly with a spatula. Do not overmix.
Spoon the mixture into the greased ramekins, filling three quarters.
Place the ramekins in the center of the preheated oven and bake until a skewer inserted into the center of the cake comes out clean. 
Transfer the cakes to a wire rack to cool completely.
Carefully cut the cakes horizontally through the middle and roughly spread the chocolate-mascarpone icing in between and on the top. 
Serve immediately.