Mint Chocolate Loaf Cake
This Mint Chocolate Loaf Cake has a double dose of chocolate plus it is spiked with mint extract for a taste sensation! Our moist, fudgy, chocolate loaf cake is a cinch to mix and bake.
Servings: 10 Servings
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 9x5-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
Line the pan: Use a parchment sling with overhang for easy removal.
Yogurt swap: Greek yogurt works well in place of sour cream.
Don’t overmix: When adding the dry ingredients, stir only until the flour disappears to keep the crumb tender.
Check early: Ovens vary, so begin testing around 45 minutes. The loaf is done when a toothpick comes out with just a few moist crumbs.
Nutrition
Serving: 1 serving | Calories: 413kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 47mg | Sodium: 388mg | Fiber: 3g | Sugar: 20g
