Why Make This Recipe
Quick Chocolate Bread, or Chocolate Loaf Cake, is perfect for chocolate lovers and those who enjoy a simple baking project. This recipe is easy to follow, requires basic ingredients, and yields a delicious, moist cake with plenty of chocolate flavor. It’s great for breakfast, as a snack, or for dessert. Plus, you can enjoy it warm with gooey chocolate chips or let it cool for a firmer texture.
How to Make Quick Chocolate Bread
Ingredients:
- 55 g Dutch processed cocoa (½ cup / 2oz)
- 260 g plain (all-purpose) flour (2 cups / 9oz)
- 100 g dark brown sugar (½ cup / 3.5oz)
- 50 g white granulated sugar (¼ cup / 1.8oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips (200g / 7oz)
- 2 large eggs
- 1 cup whole buttermilk (250ml; see notes)
- ½ cup neutral-flavored vegetable oil (½ cup / 4oz; see notes)
- 1 teaspoon vanilla
Directions:
- Preheat your oven to 180°C / 350°F / 160°C fan forced. Grease and line a loaf tin that holds about 6 cups (roughly 8×4 inches).
- In a large bowl, sift the cocoa if it has lumps, then whisk in the flour, dark brown sugar, white sugar, baking powder, baking soda, and salt.
- Reserve ¼ cup of chocolate chips and add the rest into the batter. Mix well and set aside.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined.
- Make a well in the center of the dry ingredients and add the wet mixture. Fold with a spatula until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf tin, level out the top, and scatter the reserved chocolate chips on top.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out with just a crumb or two (try to avoid the chocolate chips).
- Cool in the tin for 10-15 minutes, then transfer to a wire rack to cool completely. Serve while still warm for gooey chocolate chips or at room temperature once set.
How to Serve Quick Chocolate Bread
Quick Chocolate Bread is delightful on its own or with a cup of coffee or tea. You can also enjoy it with a scoop of vanilla ice cream or a sprinkle of powdered sugar on top for a special touch. It makes an excellent treat for gatherings or a simple weekday snack.
How to Store Quick Chocolate Bread
Store any leftover Quick Chocolate Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again.
Tips to Make Quick Chocolate Bread
- Ensure your ingredients are at room temperature for the best results.
- Don’t overmix the batter, as this can make the bread tough.
- Feel free to add nuts or dried fruit for extra texture and flavor!
Variation
You can easily switch the dark chocolate chips for milk chocolate or white chocolate chips, depending on your preferences. Adding a teaspoon of espresso powder can also enhance the chocolate flavor, giving it a deeper richness.
FAQs
1. Can I use regular cocoa powder instead of Dutch processed?
Yes, you can! Regular cocoa powder will work, but the flavor and color might be slightly different.
2. What can I substitute for buttermilk?
You can make buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. The texture may vary slightly, but it should still be delicious!
