Chocolate Mini-Loaves

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 35 min
  • Yield: 8 Mini-Loaves
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.