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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Chocolate Bread
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Makes 8-10 thick slices
- Category: Cake
- Cuisine: American
Description
An easy one bowl Chocolate Bread filled with chocolate chips.
Ingredients
- 175 grams (1 and 1/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar*
- 115 grams (1/2 cup or 1 stick) 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 x 5 inch baking tin 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 and baking powder. 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
*You can use granulated sugar instead of caster sugar. Read more about caster sugar here.
*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.
Keywords: Chocolate bread, Chocolate loaf, Chocolate cake
Hi Jess,
I’ve recently found your blog and enjoying trying different recipes! Just wondering how long this chocolate bread would keep for? Is it best to eat the day of making?
Hi Elonie, so glad you found me! This bread actually keeps really well for a few days. Just wrap in plastic wrap and store at room temp.
Just delicious!
★★★★★
So glad you enjoyed it Wendy!
Hey love your recipe, can you please tell me the substitute for eggs as I am allergic to it.
★★★★★
Thanks Sayli, I’m sorry I haven’t tried this recipe with an egg substitute.
I loved this bread – wasn’t too sweet – just right!
★★★★★
So glad you enjoyed it Josh!
Made this bread. Nice and moist! Added salt as it is needed to balance the sweetness. Also added 1 1/2 tap of espresso powder to amp chocolate flavor.
Awesome, glad you enjoyed it Becky!
Hi Jess
Would you be able to substitute the butter for oil? Would it make much difference to the cake?
Thanks , Steph
Hi Steph, you can but the butter adds lovely flavour!
Hi, the recipe looks easy and simple so I decided to make one for my family ..my question was with Buttermilk …what we use as buttermilk is curd (think curd with little water )but here in the recipe it says milk with vinegar ..will my buttermilk give the same result ?
Hi Neha, that’s correct. Buttermilk is a form of soured milk. I’ve given an alternative (the milk with vinegar) if you can’t get hold of store bought buttermilk.