Chocolate Bread
Would you like chocolate cake for breakfast? If you answer yes, my chocolate bread recipe is exactly what you need. This soft and tender chocolate loaf is loaded with melty chocolate chips for double the amount of chocolate packed into each slice.
Servings: 8 slices
Equipment
Ingredients
- 1 ¼ cup plain yogurt or sour cream, 300 g
- 2 oz unsalted butter 57 g, melted and cooled
- ¼ cup oil vegetable or canola, 50 g
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar lightly packed, 150 g
- 1 ¼ cup all-purpose flour 158 g
- ½ cup cocoa powder 48 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips 175 g, divided
Instructions
- Add yogurt, melted butter, oil, vanilla and eggs, whisk together to combine. Add brown sugar and beat until smooth.
- Sift flour, cocoa powder, baking soda, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and fold until just combined.
- Fold in ⅔ of the chocolate chips.
- Preheat the oven to 350°F while the batter rests.
- Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the parchment paper with melted butter as well.
- Transfer the batter into the prepared pan, and sprinkle the rest of the chocolate chips over the top.
- Bake for approximately 50 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.
- Remove from the oven and place it on a wire rack to cool. To remove the chocolate loaf from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Cocoa powder has a drying effect on baked goods, so it is crucial to measure correctly so you don’t add too much and risk drying out your chocolate bread. The same can be said about flour. Invest in a kitchen scale if you can.
- Mixing encourages gluten development, and overmixing can create a tough cake due to too much gluten. When mixing this chocolate loaf cake batter, use a folding motion and stop as soon as the batter is combined.
- Overbaking will yield a dry loaf, so use the bake time as a suggestion and take in consideration whether your oven tends to run hotter or colder and adjust your bake time as needed.
- Try adding nuts to the batter along with the chocolate chips. Pecans, walnuts, macadamia nuts, hazelnuts are all great in chocolate bread.
Nutrition
Serving: 134g | Calories: 421kcal
