Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting pans
  • 1/2 cup (60g) unsweetened cocoa powder, Dutch-processed preferred
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened, plus more for greasing pans
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) hot coffee
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2-3 tablespoons milk
  • 1/2 teaspoon cherry blossom extract
  • Pinch of salt
  • Pink food coloring (optional, gel preferred)
  • Edible dried cherry blossoms (for garnish)

Instructions:

  1. Grease and flour mini loaf pans.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Stir in the hot coffee until the batter is smooth.
  7. Divide the batter evenly among the prepared mini loaf pans. Bake in a preheated oven (350°F/175°C) until a toothpick inserted into the center comes out clean.
  8. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. In a bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with milk, until smooth. Stir in the cherry blossom extract and salt. Add pink food coloring, if desired.
  10. Once the loaves are completely cool, frost them with the cherry blossom frosting. Garnish with edible dried cherry blossoms.