Chocolate Mini-Loaves

  • Preparation Time15 mins
  • Cooking Time35 mins
  • DifficultyEasy
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 plain flour
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chilli 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
Icing sugar, for dusting

Position the rack in the center of the oven and preheat to 175°C. 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.

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