Moist Chocolate Mini Loaf Cakes – Rich, Fudgy & Easy to Decorate
Moist Chocolate Mini Loaf Cakes – Fudgy, Easy & Perfect for Decorating
Now, I don’t like to play favorites when it comes to cake… but this moist chocolate mini loaf might just be the one. It’s rich. It’s fudgy. And it bakes up beautifully—whether you want a soft dome or a flatter top perfect for frosting and decorating.
If your kitchen’s been craving something that feels bakery-level but is secretly easy-peasy, this is your new go-to. I’ve made these for birthday platters, baby showers, and just because I had cocoa powder whispering my name from the pantry.
One thing I’ll say: there’s a tiny cake debate in my house about domed vs. flat tops. I like mine nice and level for decorating with ganache, sprinkles, or even Kit Kat bars (yes, really!). But some folks live for that pillowy dome. This recipe lets you choose your adventure.
So tell me—are you Team Dome or Team Flat?
🧾 Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups brown sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
Wet Ingredients
- ½ cup oil (vegetable or canola work great)
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
👩🍳 Instructions
- Preheat & Prep:
Preheat your oven to 350°F for domed loaves or 325°F if you prefer flatter tops. Lightly grease your mini loaf pans or line them with parchment paper. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, salt, baking powder, and baking soda until everything looks evenly combined. - Add the Wet (Except Water):
Pour in the oil, milk, eggs, and vanilla. Stir it all together until the batter looks smooth and dreamy—no dry patches hiding at the bottom! - Add the Boiling Water:
Carefully pour in the boiling water. The batter will thin out a bit (this is what helps it bake up moist). Give it a gentle stir until fully combined. - Portion the Batter:
Fill your mini loaf pans:- For flatter loaves ideal for decorating: use 90g of batter per pan (makes about 15–16 loaves).
- For fuller, domed loaves: use 110g per pan (makes about 12–13 loaves).
In the photos, I used 110g—but go with 90g if you want space for frosting and toppings.
- Bake:
- Bake at 350°F for 45 minutes (best for domed tops).
- Or bake at 325°F for 60 minutes (for a flatter top that’s easy to decorate).
Check for doneness with a toothpick—it should come out mostly clean with just a few crumbs.
- Cool & Decorate:
Let them cool in the pans for 10 minutes, then transfer to a rack to cool completely. Now you’re ready to frost, drizzle, sprinkle—or just eat warm with a spoon (no judgment).
✨ Tips, Swaps & Troubleshooting
Tips:
- Use a kitchen scale to portion the batter evenly—it helps with consistent baking.
- Decorating ideas: Try chocolate ganache, buttercream, crushed nuts, or your favorite candy bars (Kit Kats work like a charm!).
- Want extra moisture? Add a tablespoon of sour cream to the wet ingredients.
Common Mistakes & Fixes:
- Cake too dense? Make sure you’re not overmixing—once the flour disappears, stop stirring.
- Sinking in the middle? This usually means the batter was too thin or the oven too hot. Stick to the baking temps above.
- Dry edges? Your loaves might’ve overbaked. Check your oven with an oven thermometer—some ovens run hotter than they claim.
Variations:
- Swap brown sugar with white sugar for a slightly lighter crumb.
- Add espresso powder (1 tsp) for a deep mocha flavor.
- Stir in chocolate chips or walnuts if you want extra texture.
💬 Let’s Chat!
So, what’s your decorating style—frosted and fancy, or simple and rich?
Did you go with 90g or 110g loaves? I’d love to hear how you dressed yours up!
Leave a comment below and let’s swap mini loaf tips. And hey, if your grandma had a secret chocolate trick, I want to know about it!
Moist Chocolate Mini Loaf Cakes
Ingredients
- Dry Ingredients:
- - 1 ¾ cups all-purpose flour
- - ¾ cup cocoa powder
- - 2 cups brown sugar
- - 1 tsp salt
- - 1 ½ tsp baking powder
- - 1 ½ tsp baking soda
- Wet Ingredients:
- - ½ cup oil
- - 1 cup milk
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup boiling water
Instructions
- Preheat oven to 350°F (for domed tops) or 325°F (for flatter loaves).
- In a large bowl, mix all dry ingredients until well combined.
- Add oil, milk, eggs, and vanilla. Stir until smooth.
- Pour in boiling water and stir gently until fully incorporated.
- Portion batter into mini loaf pans:
- - 90g for flatter loaves (makes 15–16)
- - 110g for fuller loaves (makes 12–13)
- Bake for 45 mins at 350°F or 60 mins at 325°F.
- Cool and decorate as desired.
