Aren't these chocolate chip mini-loaf cakes with smooth and creamy chocolate frosting just gorgeous? And the good news? This recipe is easy to make!
I think baking is a bit of an addiction for me. If I haven't had the scales out for a few days, I get twitchy. Are you the same? If you've stumbled upon this recipe, then perhaps you are!
Nothing provides a serious baking fix like a text from the PTA requesting cakes for a bake sale. And these little loaves sell out every time.
The sponge has quite a perfect crumb and delicate vanilla flavour with the occasional kick of chocolate chip. Meanwhile, the frosting is light, sweet, chocolatey and creamy.
Here's what to do to make your own - this recipe makes 12, but can be easily multiplied up or down.
Ingredients
For the chocolate chip loaves
- 200 g (1½ cup) self-raising white flour (self rising flour)
- 200 g (1⅛ cup) white caster sugar (superfine sugar)
- 150 g (1 stick + 3 tbsp) unsalted butter room temperature and cubed
- 2 medium free range eggs
- 1 tsp vanilla extract
- 60 ml (¼ cup) whole milk
- 50 g (¼ cup) milk chocolate chips
For the icing
- 260 g (2 cups) icing sugar (powdered sugar)
- 200 g (1¾ sticks) unsalted butter room temperature and cubed
- 50 g (2 oz) dark chocolate (bittersweet) melted
- decorations of your choice
Equipment
- 12 Mini Loaf Cases
Instructions
To make the sponges
Preheat the oven to 200C (180C fan assisted). In a large bowl, beat together the caster sugar and butter until light and fluffy. It's easiest to use an electric whisk or stand mixer.
Add the eggs, milk and vanilla extract and beat until smooth.
Add the flour and fold until fully combined.
Fold the chocolate chips into the batter.
Arrange the 12 cases on a tray.
Divide the mixture evenly between them.
Bake for 18-20 minutes until golden, then place on a rack to cool completely.
To make the frosting
Sift the icing sugar into a large bowl and add the butter.
Whisk until you have a well-combined, light icing.
Add the melted chocolate.
Whisk again until pale and fluffy.
Spoon the frosting into a piping bag with a star nozzle.
Pipe a wiggly line down the middle of each cake.
Finish with the decorations of your choice
They're great, aren't they? And really tasty too!
If you'd like to print this recipe to try later, just click PRINT on the recipe card below.
Chocolate Chip Mini Loaf Cakes with Chocolate Frosting Recipe
Ingredients
For the chocolate chip loaves
- 200 g (1½ cup) self-raising white flour (self rising flour)
- 200 g (1⅛ cup) white caster sugar (superfine sugar)
- 150 g (1 stick + 3 tbsp) unsalted butter room temperature and cubed
- 2 medium free range eggs
- 1 tsp vanilla extract
- 60 ml (¼ cup) whole milk
- 50 g (¼ cup) milk chocolate chips
For the icing
- 260 g (2 cups) icing sugar (powdered sugar)
- 200 g (1¾ sticks) unsalted butter room temperature and cubed
- 50 g (2 oz) dark chocolate (bittersweet) melted
- decorations of your choice
Equipment
- 12 Mini Loaf Cases
Instructions
To make the sponges
- Preheat the oven to 200C (180C fan assisted). In a large bowl, beat together the caster sugar and butter until light and fluffy. It's easiest to use an electric whisk or stand mixer.
- Add the eggs, milk and vanilla extract and beat until smooth.
- Add the flour and fold until fully combined.
- Fold the chocolate chips into the batter.
- Arrange the 12 cases on a tray.
- Divide the mixture evenly between them.
- Bake for 18-20 minutes until golden, then place on a rack to cool completely.
To make the frosting
- Sift the icing sugar into a large bowl and add the butter.
- Whisk until you have a well-combined, light icing.
- Add the melted chocolate.
- Whisk again until pale and fluffy.
- Spoon the frosting into a piping bag with a star nozzle.
- Pipe a wiggly line down the middle of each cake.
- Finish with the decorations of your choice
Video
Nutrition
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Rayce Yaya says
Can I use all purpose flour instead of self-raising flour? SRF is hard to find in my place. Thank you for sharing this recipe.
Emily Leary says
Self raising flour is basically just plain flour with baking powder added. Use 2 tsp of baking powder for every 225g plain flour. So for this recipe, use 200g plain flour and 1 and 3/4 tsp of baking powder.
Sally says
You're far too talented - these look yummy!
Emily (@amummytoo) says
Why thank you! They all sold apparently so I think I'll call them a success :)
Elaine Livingstone says
they are very cute, and you made masses of them. love the asda decorations
Emily (@amummytoo) says
Thanks :) Yes, the ASDA decorations are great - may have to find a wholesale supplier if I keep make them in these quantities though!
HELEN says
these look great - all so neat! thanks for joining in with Foodie Foto Friday x
Emma @mummymummymum says
You are just too good Emily!