Small Batch Chocolate Loaf Cake Recipes

MINI CHOCOLATE LOAF CAKES

Steps:

• 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.

SMALL BATCH CHOCOLATE LOAF CAKE RECIPE

Steps:

• slightly adapted from Epicurious
• Note: All the chocolate flavor comes from the cocoa, so make sure you use the good stuff. I've also heard of people subbing out the water for coffee which apparently makes the cake even more chocolatey, but I haven't tried that myself.
• Heat the oven to 350°F.Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.
• In a bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. In a liquid measuring cup, mix together the water, oil, vinegar, and vanilla. Combine the liquid ingredients and dry ingredients, mixing until there are no lumps.
• Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top springs back when pressed and a skewer inserted into the center comes out clean.
• Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

MINI CHOCOLATE LOAF CAKES WITH GANACHE

Steps:

• Preheat the oven to 325F. Rub two 3x5 inch mini loaf pans with shortening or butter and dust with cocoa powder.
• Combine the flour, sugar, cocoa, baking soda and salt in small yet deep mixing bowl and stir very well. Add the soft butter and squish it around with the back of a spoon, coating the flour mixture. Stir in the buttermilk. With a hand-held mixer, beat the mixture for about two minutes, scraping sides of bowl, until smooth.
• Mix the lightly beaten egg, vanilla and cooled coffee together in a small bowl or measuring cup. Add to the batter in three parts, stirring gently with a spoon until mixed. Stir in the chocolate chips. Bake on center rack at 325 F for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan set on a wire rack for about 10 minutes, then carefully turn from pan.
• To make the ganache, heat the cream for about 30 seconds (or just until hot) in a microwave-safe measuring cup. Add the chocolate. Let sit for a minute, then stir until melted and smooth. This ratio thickens pretty quickly and is harder to drizzle So to drizzle, transfer to a zipper bag (heavy duty is best, but regular is okay if you're careful not to break it) snip a tiny bit off the bottom corner of the bag, then squeeze lines of ganache over the loaves. Chill to set the ganache.