A simple midweek cake that’s made elegant with white and dark chocolate and spiked with vanilla and almond.
I made them in mini pans, which is what I always seem to do with quick breads these days. My larger pans are used for loaves of bread, not cake. The minis are great for sharing, or freezing and saving for later.
These ones disappeared too fast for freezing.
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.
One Wet Foot 
Oh I love them in minis! I have plans for the full-sized version of this one though!
Your mini cakes look delicious!! So pretty too. I bet they taste(d) great!!!
Yummmm!!!!!
Mini cakes are a great idea. This was a winner in our house too.
Minis are a great idea…both for sharing and for saving!!
Ooooh I don’t have a loaf pan yet, and now I’m so tempted to buy minis instead.
You should! They’re really useful – you can easily share or freeze some for later.
beautyyy yum 😛