These soft, plush mini chocolate loaf cakes with a silky chocolate glaze are perfect for fairy picnics. They also make adorable Mother’s Day treats for moms who love chocolate. They’re easy to make and don’t require a mixer. I garnished them with edible pressed flowers for a magical finishing touch.
Chocolate Olive Oil Cakes
Chocolate olive oil mini loaf cakes with silky chocolate icing
Ingredients
Chocolate Olive Oil Cakes
- 1 cup (128g) all purpose flour, sifted
- ⅓ cup (30g) unsweetened Dutch process or dark cocoa powder, sifted
- ¼ cup (28g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup (133g) granulated sugar
- ⅓ cup (67g) packed brown sugar
- ½ cup (111ml) olive oil or neutral oil of your choice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (113g) sour cream
- ½ cup (118ml) whole milk
Chocolate Glaze
- 6 tablespoons (85g) unsalted butter, cubed
- 4 ounces (113g) semisweet or dark chocolate, chopped
- 2 teaspoons corn syrup or honey
- 24-30 small edible pressed flowers optional
Instructions
Chocolate Olive Oil Cakes
- Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.
- In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.
- In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.
- In a small bowl, whisk together the milk and sour cream.
- Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
- Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.
- Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.
Chocolate Glaze
- Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.
- Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.
Notes
* I use a microwave flower press to make edible pressed flowers quickly. To find it, click here.
**To find a mini loaf pan, click here.
Love your work! If I wanted to make these into 6 inch rounds cakes, would the baking time be about the same time as if baking in a mini loaf cake pan?
Hi Kiki, I would estimate that the baking time for a 6-inch round cake may be a bit longer, about 18-25 minutes.