Double Chocolate Mini Cake Bars

ByFlorence Jackson on
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These Double Chocolate Mini Cake Bars are cute, light, fluffy and so easy to make. They are a lot like those nostalgic mini chocolate chip cake bars to me. These came about as the result of a similar recipe going viral on my Instagram, so I wanted to make a double chocolate version! These are based off my classic muffin recipe – this means you make them with one bowl and a wooden spoon, nothing complicated needed!

These mini cakes are super cute and make for great snacks! The recipe is really easy, and easily scalable to make more. Also, they are chocolatey and delicious and fluffy, full of melted chocolate chips, so definitely best eaten warm! This is a rare occasion that I genuinely suggest chocolate chips in place of chopped chocolate – I find the result to be far more appealing, but either will work in a pinch!

Several liquids are needed that as part of the batter to maintain a high moisture content. By using all of these, and by stirring as little as possible, the outcome stays fluffy! If you’ve ever wondered why your muffins are dense, it is likely you are over-mixing and not using enough liquid (melted butter is the most important one). With the cocoa powder, we again run the risk of dry muffins, so the liquid helps to combat that!

This doesn’t require much in terms of equipment, ingredients or skill. This makes it a good recipe to get the whole family involved in. You can find mini loaf tins online/in most major supermarkets.

Double Chocolate Mini Cake Bars -one broken cake bar is held up to the camera above several cakes in the tin.

Tips for the best Double Chocolate Mini Cake Bars

  • Butter: Use unsalted melted butter, but let it cool a little before using so that it doesn’t cook the egg.
  • Mixing: Because this recipe is based off a muffin recipe, we want to mix as little as possible. That means just using a wooden spoon and one big bowl and mixing until only just combined. This results in light and fluffy cakes!
  • Storing: These will keep for about 3 days in an airtight container. They are a great option for a grab-and-go snack, lunchboxes or just grazing on for that mid-afternoon sugar hit. 
  • Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’. 
  • Chocolate Chips: This is one of the few times I’ll push you to use chocolate chips as opposed to chopped chocolate bars. They definitely add something extra cute!
  • Lining: To line the tin, I cut up standard baking paper, but I know it’s possible to buy liners – just do whatever works for you!

For these Double Chocolate Mini Cake Bars, I use a simple mini loaf tin. I also recommend a good stand mixer or high speed mixer (like this one). For another mini loaf tin recipe, try these Lemon Drizzle Loaves. For videos, check my Instagram. 

Double Chocolate Mini Loaf Cakes

Double Chocolate Mini Cake Bars

These are cute, light, fluffy and so easy to make. These are based off my classic muffin recipe – this means you make them with one bowl and a wooden spoon, nothing complicated needed! 
Print Pin
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 10
Author: Florence Jackson

Ingredients

  • 170 g Plain Flour
  • 115 g Granulated Sugar
  • 1 tsp Baking Powder
  • 15 g Cocoa Powder
  • 1 Large Free Range Egg
  • 65 g Melted Butter
  • 75 ml Milk
  • 35 ml Vegetable Oil Or similar flavourless oil
  • 100 g Milk Chocolate Chips

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 10 hole mini loaf tin.
  • In a large bowl, combine the flour, baking powder, cocoa powder and sugar. 
  • Make a well, and pour in the milk, egg, oil and butter (make sure it has cooled a little first). Add the chocolate chips and stir gently with a wooden spoon until just combined. 
  • Scoop the batter into the lined tin. Bake 15-20 minutes, until golden and a skewer inserted comes out clean. Let cool on a wire rack before eating!

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