Mini Chocolate Loaf Cakes
- Level: Easy
- Yield: 8 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 445
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 61
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 6
- Cholesterol
- 98
- Sodium
- 193
- Total: 1 hr 30 min
- Active: 15 min
Ingredients
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
Directions
Special equipment:
8-cup mini loaf baking pan- Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
- 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.
- 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.
- 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.)