Chocolate Cake Mini Loaves

by Mar 9, 2017



Chocolate cake.  Easy enough to stir up and enjoy next hour.  This recipe makes 8 delicious mini loaves or one jumbo, 9×5.  Thanks to Matt and Renato for the original recipe (Baked NYC).  Haven’t met them, but I like them–they justify this cake for breakfast!  With peanut butter cream cheese no less.  (Wait.  What?!  Might have to get on that.)


Chocolate Cake Mini Loaves

Yield: 8 mini loaves (3.5x2.5) or one 9x5 loaf


  • 3/4 cup dark brown sugar (High Alt: less 1 tablespoon)
  • 3/4 cup granulated sugar (High Alt: less 1 tablespoon)
  • 1 cup dark cocoa powder, sifted (Valrhona)
  • 1 1/2 cups all-purpose flour (High Alt: + 2 tablespoons)
  • 1 1/4 teaspoon baking powder (High Alt: less 1/4 teaspoon)
  • 3/4 teaspoon baking soda (High Alt: less 1/4 teaspoon)
  • 1 teaspoon salt
  • 3/4 cup buttermilk (High Alt: + 2 tablespoons)
  • 1/2 cup canola oil
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet (70%) chocolate, coarsely chopped


  1. Preheat oven to 350 (High Alt: 375° F).
  2. Electric mixer with paddle attachment: combine sugars, cocoa, flour, leavening, and salt.
  3. In 2 or 4 cup glass measuring cup or bowl, whisk with a fork: buttermilk, canola oil, eggs, egg yolk, and vanilla. Add to dry ingredients, mixing just until combined. Stir in the chopped chocolate.
  4. Spray pan with nonstick spray or use butter and dust with cocoa powder: one pan with 8 mini loaves (approx 3.5"x2.5" each) or a big loaf pan, 9"x5". Set the pan on a rimmed sheet pan to catch any overage, but you should be fine. (I used a smaller than 9x5 "big" loaf pan the first time and had some overflow. Messy, but tasty.)
  5. Spoon batter into pan(s) and bake: 30 minutes for mini loaves, 50 - 60 for big loaf pan. Let cool 10 minutes in pan then remove from pan and let cool completely on a wire rack.

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