Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Mini Chocolate Loaves

Cooking time: 
15-30 minutes
Makes 9
Preparation time: 
15-30 minutes
  • 100g Stork tub
  • 100g Billingtons Golden Caster Sugar
  • 2 Happy eggs
  • 80g Plain Flour
  • 20g Cocoa Powder
  • ¼ tsp Baking Powder
  • 1 tbsps Just Milk

To Ice:

  • Chocolate Icing
  • Chocolate Decorations
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Mini-Loaf Pan
  • Cooling rack.
  • Preheat oven to 160c fan/180c/Gas Mark 4.
  • Grease the recesses of the mini-loaf pan with melted butter.
  • Sift together the plain flour, cocoa powder and baking powder.
  • Cream together the Stork and sugar until light and fluffy.
  • Add the eggs, one at a time with a spoonful of the sifted dry ingredients.  Mix well.
  • Fold in the remaining dry mixture, add the milk and stir to combine.
  • Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
  • Bake in the oven for 25-30 minutes until the tops are a pale golden brown.
  • Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
  • Once cooled decorate with chocolate icing and decorations.


  • If your mini-loaves rise too much above the edge of the loaf pan, trim the tops when cooled before icing!
  • For a flavour twist why not try icing with Strawberry Icing and topping with sliced fresh strawberries.