Mini Chocolate Loaf Cakes

This easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 8 mini loaves
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12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, plus more for buttering the pans

1/2 cup Dutch process cocoa

1/2 cup brewed coffee

1/4 cup milk

1 1/2 cups all-purpose flour (see Cook?s Note)

1 1/2 cups granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/3 cup sour cream

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

Confectioners? sugar, for dusting


Special equipment:
8-cup mini loaf baking pan
  1. Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
  2. Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
  3. Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
  4. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)