Mini Pound Cake

Cute for the ’gram and perfect for that “bite” of dessert.

I’d recommend buying a mini loaf pan, but as an alternative, you can always divide the batter into cupcake molds or take it to the next level like I did and make your own origami mini loaf pan, using this amazing tutorial: https://www.youtube.com/watch?v=VbXQZl14gII (I started with a 25 cm * 25 cm square paper).

Makes: 1 mini loaf

Ingredients

• 1/4 cup vegetable oil

• 1/4 cup granulated sugar

• 1/4 cup milk (this recipe uses half & half)

• 1/4 tsp vanilla extract

• 1 medium egg

• 3/4 cups AP flour

• 3/4 tsp baking powder

• 1/4 tsp salt

• 3 tbsp dark chocolate chunks

• 2 tbsp water

Method

• Preheat the oven to 350 F. Lightly oil and dust the loaf pan/cupcake molds with flour.

• Add the chocolate and water to a small bowl. Microwave for 30 seconds or longer and mix well to make a thick chocolate sauce.

• Whisk the oil, milk, vanilla, and sugar in a medium bowl. Add the egg and whisk well. Add the flour, salt, and baking powder and mix gently till the batter just about comes together. Be careful not to overmix. Pour the batter into the prepared loaf pan, then pour the chocolate sauce evenly over the batter.

• Bake for 40 minutes at first, until a skewer inserted into the center comes out clean. Increase time if needed. Let the loaf cool completely on a wire rack for 25 - 30 minutes prior to slicing.

Slightly adapted from iamafoodblog’s Small Batch Copycat Cinnamon Streusel Starbucks Coffee Cake Recipe.