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This mint chocolate loaf cake leans into deep cocoa richness with a cool, refreshing mint finish. Its texture falls somewhere between a brownie and a soft loaf cake, complete with a crackly top and plenty of chocolate throughout. With no frosting to worry about, it’s sturdy, sliceable, and easy to pack for lunches or enjoy as a simple, chocolate treat.
It’s the kind of loaf that fits right in at a casual afternoon tea or a small gathering where a sliceable, chocolate-forward dessert always hits the spot. Serve it plain, or top it with a dollop of homemade whipped cream.
Here’s Why This Chocolate Mint Loaf Recipe Works
Candy-bar vibes: The combo of mint, chocolate, and a dense-but-soft crumb delivers a flavor that lands squarely in peppermint-patty territory.
Sour cream lift: It brings moisture and richness without weighing the loaf down.
One-bowl batter: No mixer needed. Just whisk everything by hand, fold in the chocolate chips, and the batter’s ready for the oven.
Heavy on the chips: Loaded with chocolate chips so every slice lands a molten, chocolatey bite.
If you love this flavor combination, check out my mini mint chocolate bundt cakes.
For another chocolate-forward dessert, my Easy Chocolate Madeleines deliver the same rich flavor in a delicate, bite-size form. Or try my chocolate mug cake for a personal sized dessert.
Ingredient Notes
Unsweetened baking cocoa: Use natural, unsweetened cocoa powder for the best balance of richness and acidity. Dutch-process works too, but it will give the loaf a darker color and deeper flavor.
Vegetable oil: Use a neutral-flavored oil like canola oil to keep the crumb soft and moist without adding competing flavors.
Sour cream (or Greek yogurt): Adds moisture and structure while keeping the loaf tender; full-fat is ideal.
Mint extract: Use pure mint or peppermint extract and measure carefully because mint can overpower quickly.
Recipe Tips
Line the pan well: A parchment sling with a light spray of oil is non-negotiable for a clean release.
Mix gently: Stir just until the flour disappears to avoid a dense, tough crumb.
Use room-temp eggs: They blend more smoothly into the batter for an even rise.
Check doneness early: Ovens vary, so start testing around the 45-minute mark.
Yogurt works too: Greek yogurt makes an easy stand-in if you’re out of sour cream.
Boost the chocolate: Toss the chocolate chips in a teaspoon of cocoa powder to help keep them from sinking.
Mind the mint: Mint extract is potent! Level the spoon and avoid heavy pours to keep the flavor balanced.
Cool completely: Let the loaf cool in the pan for 10 minutes, then on a rack until fully set for the cleanest slices.
Slice with a serrated knife: It cuts through the crackly top without squishing the soft crumb.
Store it right: Wrap tightly and keep at room temperature; the mint mellows beautifully by day two.
Want a richer, more decadent follow-up? My Mint Chocolate Tart takes the same flavor pairing in a darker, silkier direction.
Chocolate Mint Loaf
Rich chocolate, bright mint, and a soft, chip-studded crumb make this loaf one you’ll want in regular rotation. Let it cool, slice it up, and watch it disappear.
This wacky chocolate cake might just be the recipe you need.
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Mint Chocolate Loaf Cake
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Ingredients
- ½ cup vegetable oil , 109 grams
- 1 cup granulated sugar, 200 grams
- ½ cup milk, 122 grams
- 2 large eggs, lightly whisked
- 1 teaspoon vanilla extract
- 2 teaspoons mint extract
- ⅔ cup sour cream, 151 grams
- 2 cups all-purpose flour, 240 grams
- ½ cup unsweetened cocoa powder, 50 grams
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Coat a 9×5-inch loaf pan with non-stick oil spray and line with a long strip of parchment paper with ends of paper extended. Coat parchment paper with oil spray.
- In a large bowl, whisk together the oil, sugar and milk. Stir in the eggs, vanilla and mint extract, add the sour cream and stir until just combined.
- In a separate bowl, add the flour cocoa powder, baking soda and salt, whisk together. Fold the flour mixture into the wet mixture just until combined. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes until a cake tester or toothpick inserted into the thickest part of the cake comes out with a few crumbs.
- Transfer from the oven and set on a wire cooling rack. When cool, use the parchment paper overhang ends to lift the cake from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Looks lovely!
What kind of oil do you use for this please
You can use any neutral flavored vegetable oil. Canola oil works well and it one of the more affordable cooking oils.
Chocolate and mint are wonderful together. This chocolate loaf looks decadent, beautiful and so tasty.
Thank you, Angie…this is a nice moist chocolate cake.
Love the light in that top photo! And love the recipe, too — mint and chocolate are such a dynamite combo. Super recipe — thanks.
Thank you, John…this is an easy cake to whip together to get your chocolate fix. ?