Chocolate & Orange MIni Loaf Cakes
These Chocolate & Orange Mini Loaf Cakes are bursting with rich, deep, chocolatey flavor. Moist and soft, these cakes get an extra punch of chocolate from milk chocolate pieces that are folded throughout and are brightened orange zest and an orange buttercream. Indulgent and delicious, these little cakes will be impossible to forget. Yields: 12 mini loaf cakes
Servings Prep Time
12mini loaf cakes 15minutes
Cook Time
20-23minutes
Servings Prep Time
12mini loaf cakes 15minutes
Cook Time
20-23minutes
Ingredients
Chocolate Orange Cakes
Orange Buttercream
Instructions
Chocolate Orange Cakes
  1. Place a rack in the center of the oven and preheat to 350°F. Grease/spray a mini loaf pan and set aside.
  2. Sift the self-rising flour, salt, cardamom, baking powder, and baking soda into the bowl of a stand mixer. Add the orange zest. Using the paddle attachment. Mix the dry ingredients on low until blended.
  3. Add the vegetable oil and mix until the dry ingredients are fully coated.
  4. In a small bowl or a large measuring cup, whisk/stir together the fresh brewed coffee and the cocoa powder until combined. You should be left with a thick liquid. Add the coffee and cocoa powder mix to the bowl of the mixer along with the melted dark chocolate and beat at a low to medium speed. Add the light brown sugar and beat on medium-high until combined.
  5. In a liquid measuring cup, whisk together the four eggs, vanilla extract, and orange extract. Add a little of the eggs and a little of the sour cream to the mixing bowl. Beat until combined. Continue to add the eggs and sour cream a little at a time until the batter is completely combined, scraping down the sides as needed. Add in the milk chocolate chips or chopped milk chocolate and mix on low until evenly distributed throughout the batter.
  6. Fill each cavity of the mini loaf pan about 3/4 of the way full–I usually use 2 large ice cream scoops or a 2 large spoonfuls. Once filled, gently tap the baking pan on the counter to get rid of any air bubbles.
  7. Bake on the center rack for 20-23 minutes until a toothpick inserted into the center of the cakes comes out clean or with just a few dry crumbs. Allow to cool in the pan about 3-5 minutes and then gently tip the cakes out of the pan and transfer to a wire rack to cool completely.
Orange Buttercream
  1. In the bowl or a stand mixer, or in a large bowl if using a hand mixer, cream the butter on high until smooth and fluffy–about 3-5 minutes. Add 1 cup of powdered sugar and mix on low until the sugar begins to combine with the butter, then turn the mixer up to high. The buttercream might be a bit dry and crumbly at this point. Add in the orange zest and the juice of half an orange and beat on high until fully combined and the frosting begins to come together. Slowly add in the remaining two cups of powdered sugar, one at a time, starting on low and increasing the speed as the powdered sugar begins to mix in to the buttercream. Add in the salt. Beat on high about 3-5 minutes until light and fluffy. If your buttercream is a bit stiff, add in 1-2 Tbsp of milk, one at a time, until you have a smooth and pipeable consistency.
  2. Pipe the buttercream over the cooled cakes and serve or store in an airtight container.

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