These Mini Chocolate Loaf Cakes present a dainty, yet decadent bite! Previously, I’ve always used my mini loaf pan for my bakes sales and have left it in my baking cupboard then. Just recently, I found my mini loaf pan again and thought to give a spin!

On top of making these cute mini chocolate loaf cakes, I also decorated them for a fancy finish!

Personally, I really love mini bakes. They present so much and all the flavours you would want, without bursting a calorie budget. Additionally, they look especially cute, and are easy to share around! Needless to say, these Mini Chocolate Loaf Cakes are not an exception to this.

Furthermore, these mini chocolate loaf cakes are easily customizable. As a matter of fact, I would recommend adding nuts for a heartier balance of flavours.

The making of these mini chocolate loaf cakes is simple, but requires close attention during the baking process. While they are easy to come together, and involves simple techniques, getting the right doneness can be challenging. This is especially so because they tend to be more easily dried out as compared to a bigger loaf.

For those who are science-y, you would understand when I say: surface to volume to ratio! However, should you be foreign to this term, how it works is that now you have more cooking surface area for each mini loaf, as compared to a bigger loaf. The result of which is a much shorter baking time but additionally, you need to keep a close watch to ensure that your mini loaf cakes don’t crisp up too much altogether!

To aid the process, I’ve included the baking time I took. However, do make sure to keep a close look nearing completion, and to use a toothpick test. Personally, I prefer these loaf cakes underdone (for a fudgier center) than overdone (as it can be dry!).

Without further ado, the recipe!

Mini Chocolate Loaf Cakes Recipe
by Javier Tan February-16-2022

Decadent litte treats, these Mini Chocolate Loaf Cakes come with all the flavours and boldness of the original size ones, with more to go!

Ingredients (For original sized loaf, you can click here for the recipe)

  • 1 and 1/3 Cups + 1 Tablespoon or 170g All Purpose Flour, Sifted unless using a mixer.
  • 3/4 Cup or 150g White Sugar (Can be reduced by 30g, to 120g)
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g  Table Salt
  • 1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature + Extra to coat
  • 2 Large Egg, each weiging 55 to 60g, at room temperature
  • 1/3 Cup + 2 Tablespoons or 105ml Milk, at room temperature
  • 5ml or 1 Teaspoon Vanilla Extract
  • 1/3 Cup or 28g of Unsweetened Cocoa Powder
  • 1/4 Cup or approx 60g of Chocolate Chunks (I used dark)

For Topping: Refer to this chocolate ganache recipe, but use 150g choc to 100g cream


  1. Preheat your oven to 160 degrees C and line your loaf pan with parchment paper, leaving overhangs. I am using a 8cm x 5 cm of 6 mini loaf pan (3.5 inch x 2 inch.
  2. Firstly, in a small saucepan, dissolve the chocolate and cocoa powder into the milk at low heat until it forms a slightly clumpy mixture.
  3. Then, set aside the chocolate mixture and leave to cool.
  4. In a separate, bigger mixing bowl, cream together your butter and sugar until light and fluffy.
  5. Mix in the 2 large eggs, salt and vanilla. It will be slightly watery at this stage.
  6. Add in the chocolate mixture and mix well until you achieve a mixture of a single consistency and colour.
  7. Sift in the all purpose flour and baking powder, and fold it into the mixture. If it’s clumpy or doesn’t come together, you can mix or whisk it at low speed.
  8. Finally, transfer the batter into the cake mould and fill to at most 2/3 full. Do butter it slightly for easier removal.
  9. Bake for about 14 – 17 minutes or until the cakes pull away from the sides.
  10. Leave to cool for a 30 minutes before cutting into it, else it will be very crumbly.
  11. Serve and enjoy!
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8 Mini Loaves


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Do experiment the baking time if your mini loaves are bigger / smaller. It’s better to underbake these so that they’re fudgier, rather than dry!
  3. The mini chocolate loaf cakes store well alone for up to 1 week at room temperature; however, if frosting, it needs to be refrigerated.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan