Chocolate Mini-Loaves

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
40 min
Cook:
35 min

Yield:
8 Mini-Loaves
Level:
Easy

Ingredients
  • Cooking spray
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
  • 1/2 cup freshly brewed coffee
  • 1/2 cup unsweetened Dutch-process cocoa
  • 1/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/3 cup sour cream
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
Directions
  • Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.

  • Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.

  • Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.

  • To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.


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