Preheat your oven to 350°F (175°C). Grease 6 mini loaf pans lightly and dust them with cocoa powder to ensure the batter doesn’t stick.

In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt. This step ensures the dry ingredients are evenly distributed.

In a large mixing bowl, beat the cold buttery spread with the muscovado sugar until the mixture is smooth and creamy. The sugar should blend in completely with the butter.

Beat in the eggs one at a time, mixing well after each addition. This helps create a smooth and velvety batter.

Slowly add the dry mixture to the wet ingredients in batches, gently stirring after each addition. Avoid overmixing to keep the batter light and airy.

Add the white chocolate chips to the batter and fold them in gently using a spatula. This ensures the chips are evenly spread throughout.

Divide the batter evenly among the prepared loaf tins, filling each one about three-quarters of the way to allow room for the loaves to rise.

Place the tins in the preheated oven and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the center of a loaf—if it comes out with a few moist crumbs, they’re ready. Let the loaves cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

In a heatproof bowl, combine the dark chocolate and salted butter. Place the bowl over a pot of simmering water and stir gently until the mixture is melted and smooth.

Spoon the warm chocolate frosting over the cooled loaves, spreading it evenly over the tops. Let the frosting set before slicing and serving.