Mini Chocolate Loaf Cakes Recipes

CHOCOLATE MINI LOAVES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.

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.

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat oven to 350F degrees.
• Butter and flour 5 mini loaf pans; set aside.
• In a large bowl, stir together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt into a large bowl.
• Add eggs, warm coffee (or warm water and espresso powder if using), buttermilk, vegetable oil, and vanilla. Mix until smooth and batter is well mixed.
• Divide the batter evenly among prepared loaf pans. Bake about 25 minutes, until toothpick inserted into center of cakes comes out clean.
• Transfer to a wire rack; let cool completely

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

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.

CHOCOLATE MINI CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
• Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
• Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
• Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

MINI CHOCOLATE-COCONUT CAKES

Steps:

• Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
• Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
• Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
• Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
• Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
• Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
• Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
• Frost cakes using a small offset spatula, then coat each with coconut.