Need a chocolate fix?! Try my easy Chocolate Bread. A delicious homemade cake that’s quick, easy and oh-so-chocolately! No electric mixer needed.
Are there two sweeter words than Chocolate Bread? 💕
I’m completely obsessed with this gorgeous Chocolate Bread made from scratch. It’s soft, tender and filled to the brim with chocolate chips.
Cut into thick slices for an impressive chocolate treat!
One of the most popular recipes on Sweetest Menu is my Chocolate Banana Bread. So when I had the idea of developing a pure Chocolate Bread recipe, I knew just where to start.
And the best part is you don’t have to wait until you have spotty bananas sitting in your fruit bowl to get your chocolate fix.
This simple mix and stir recipe is quick and easy but proves to be quite a decadent treat.
Some of my most favourite things to bake don’t require much effort – and this Chocolate Bread is no exception. You don’t need an electric mixer, nor any extravagant ingredients.
But the results are undeniable. This cake is moist, tender and guaranteed to satisfy your chocolate cravings. It’s not too sweet, so you can enjoy a piece of morning tea or afternoon tea.
How to make Chocolate Bread
- This is an easy mix and stir recipe. You don’t need an electric mixer.
- Start by combining your dry ingredients – plain flour, cocoa powder, baking powder and baking soda in a large mixing bowl.
- Then add your sugars – we add both caster sugar and brown sugar. If you don’t have any caster sugar, you can use granulated sugar instead.
- Next, we have to melt the butter in the microwave. Give it a stir until you get rid of all the lumps. If you butter gets too hot, just set it aside to cool a little.
- Then add your eggs and vanilla to your butter mixture.
- Finally, add your butter mixture to your dry ingredients, along with your buttermilk.
- Buttermilk will ensure your Chocolate Bread is lovely and soft. If you don’t have any on hand, you can make your own but adding 1 tablespoon of white vinegar to 1 cup of full fat or whole milk (but you only need to use 3/4 cup for this recipe). I have tried this recipe using this buttermilk substitution and it works well.
- Stir until chocolate batter forms – no need to over mix though. Then throw in some chocolate chips.
- Transfer batter to a loaf pan and then sprinkle over a few extra chocolate chips on top.
- Bake Chocolate Bread until a skewer inserted in the middle comes out clean, around 45-50 minutes.
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Let’s Bake
Chocolate Bread
An easy one bowl Chocolate Bread filled with chocolate chips.
Ingredients
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 180 ml (3/4 cup) buttermilk*
- 110 grams (3/4 cup) chocolate chips
Instructions
- Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
- Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
- Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.
Notes
*Buttermilk: You can make your own buttermilk by adding 1 tablespoon of white vinegar to 1 cup of regular, whole or full fat milk. Leave for a minute or two and then use as normal. Note you only need 3/4 cup of milk for this recipe.
Mary says
Do you line the whole pan with parchment paper or just the bottom?
Jessica Holmes says
Hi Mary, I usually just line the bottom and two sides ensuring they overhang – that way I can easily lift the loaf out of the pan.
Mary says
Thanks, Jessica! Making it tomorrow!
N3Y5A says
I just made this. It was so delicious my family ate it all up!
★★★★★
Jessica Holmes says
Yay! Love hearing that!
crystal says
do i have to use buttermilk?
Jessica Holmes says
For best results, yes! There’s a diy version in the recipe notes if that helps.
Debbie says
Do I have to add chocolate chips?
Crazy right?
Jessica Holmes says
Totally up to you!
Cheryl says
Great recipe!! Have made it several occasions – birthday party, for co-workers and for the family. Everyone loved it. Do you have the nutritional break down of this recipe?
★★★★★
Jessica Holmes says
So glad you love it Cheryl! I’ve just added the nutritional information for you.
Elena says
Great recipe! I ran out of butter so I put coconut oil instead for half of the amount and it still worked- the texture was amazing! Thanks Jess 🙂
★★★★★
Jessica Holmes says
Oh that’s great to know! So glad you enjoyed it!
VICKI VELASQUEZ says
I had some leftover coconut cream cheese frosting and drizzled some over thick slices. This made a great dessert!
Jessica Holmes says
Oh gosh that sounds amazing!!
Caryn says
Awesome recipe! Thank you! I have made this recipe a few times now. It is my son’s favorite. My only adjustment is to use a full cup of buttermilk. The first time I followed the recipe exactly. It tasted great but was very dry. The next time I increased the buttermilk and it was perfect.
Jessica Holmes says
So glad you enjoyed it Caryn. Thanks for the feedback!
Eve says
Can i use full fat yoghurt instead of milk?
Jessica Holmes says
Hi Eve, I haven’t tried it myself but it will likely work. You may want to do 1/2 cup yogurt and 1/4 cup milk to get a similar texture.
Sarah says
I love this recipe! I’ve made it countless times and my family loves it every time. However, now I’m planning on giving them as gifts but I’m not sure how this recipe will convert to 15 mini aluminum loaf pans. Should I use the recipe here and distribute evenly or double the recipe and distribute?
Jessica Holmes says
Oh love hearing that Sarah! It’s really up to you. I don’t usually recommend doubling recipes, but since this is a simple mix and stir recipe, it’s likely to be fine. What a lovely present idea!
Sarah says
I doubled recipe and got 9 mini loaves, cooked for 28 minutes at 320*F. Perfect!