Need a chocolate fix?! Try my easy Chocolate Bread. A simple homemade chocolate cake that’s quick and easy. 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.
You don’t even need an electric mixer.
Cut into thick slices for an impressive chocolate treat!
Why you will love this recipe
- Tender crumb: This Chocolate Bread is soft and tender, and stays moist for days.
- Quick and easy: It comes together fast – and you only need pantry staples.
- No mixer: You don’t need an electric mixer, just a bowl and spoon.
- Freezer friendly: It freezes really well. You can simply defrost a slice when your chocolate cravings hit!
Recipe testing
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 this Chocolate Bread might be even better because 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 quick bread recipe is super easy to make, but proves to be quite a decadent treat.
Perfect for chocolate lovers!
Ingredients
You only need a handful of simple ingredients to make my Chocolate Loaf Cake. Here’s a quick overview of the key ingredients you’ll need, including any substitutions you can make.
- Cocoa powder: This cake gets its rich chocolate flavour from cocoa powder. You can use natural unsweetened cocoa powder or Dutch-processed cocoa. Don’t use sweetened cocoa.
- Caster sugar: Or granulated sugar.
- Brown sugar: Light brown sugar is the way to go here.
- Butter: Instead of using vegetable oil, this recipe uses butter for extra flavour. If you use salted butter, omit the salt included in the recipe.
- Buttermilk: I recommend using full fat storebought buttermilk for best results. If you don’t have access to buttermilk, you can use 1/2 cup regular milk and 1/4 cup full fat Greek yogurt or sour cream. Otherwise, you can try a DIY buttermilk substitute, by adding 1 tablespoon (15ml) of white vinegar to 240 ml (1 cup) of whole or full fat milk.
- Chocolate chips: You can use milk or dark chocolate chips – whatever you prefer. Even white chocolate chips, Caramilk chips or peanut butter chips would work! Or you can leave them out.
See recipe card below for a full list of ingredients and measurements.
How to make Chocolate Bread
This is an easy mix-and-stir recipe (no mixer needed). Here’s how to make it in six simple steps. Detailed instructions are included in the recipe card below.
Step 1: In a large mixing bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugars. Stir briefly.
Step 2: In a medium bowl, add melted butter, eggs and vanilla. Stir with a fork to break up the egg yolks.
Step 3: Add wet ingredients to dry ingredients, along with the buttermilk.
Step 4: Gently stir until combined. Stir through chocolate chips.
Step 5: Transfer mixture to prepared loaf pan. Sprinkle chocolate chips on top.
Step 6: Bake chocolate bread for 40-45 minutes or until a skewer inserted in the middle comes out clean.
Recipe tips
- Weigh your ingredients: For best results, I highly recommend weighing your ingredients using a baking scale. It’s very easy to over-measure ingredients like flour and cocoa when using cup measurements which can result in a dry or tough cake.
- Avoid over-mixing your cake batter: Use a spatula and a gentle hand to mix your cake batter. Over-mixing will make a dry and dense loaf.
- Don’t over-bake your cake: You’ll know your cake is ready when a skewer inserted in the middle comes out clean or with only a few moist crumbs attached.
- Freeze leftovers: To maintain freshness, consider freezing any leftover slices after day 1. Then simply thaw a slice at room temperature or microwave for 15-20 seconds when you are ready to enjoy.
Frequently asked questions
You may have added too much flour and/or cocoa powder. Be sure to measure your dry ingredients using a baking scale for accuracy. It’s almost important not to over-mix your cake batter or over-bake your cake.
The acidity in buttermilk helps to act as a tenderiser in baked goods, resulting in soft and tender cakes, muffins, scones and pancakes. Buttermilk can also help cakes to rise when it reacts with baking soda.
If you don’t have access to buttermilk, you can use 1/2 cup regular milk and 1/4 cup full fat Greek yogurt or sour cream. Otherwise, you can try a DIY buttermilk substitute, by adding 1 tablespoon (15ml) of white vinegar to 240 ml (1 cup) of whole or full fat milk.
Cut Chocolate Bread into thick slices and serve as is. Or top a slice with fresh cream, berries or a scoop of ice-cream. You could also frost with chocolate ganache for something a little more fancy.
More loaf cake recipes
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Let’s Bake
Chocolate Bread recipe
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, sifted
- 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, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs
- 180 ml (3/4 cup) full fat 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, add flour, cocoa, baking soda, baking powder, salt, brown sugar and caster sugar. Gently stir.
- In a separate small bowl, add melted butter, vanilla and eggs. Whisk with a fork just to break up the egg yolks.
- Make a well in the middle of your dry ingredients. Add wet ingredients along with buttermilk. Stir gently using a spatula until the mixture is combined – be careful not to over-mix.
- Stir through 75 grams (1/2 cup) of chocolate chips to the batter.
- Transfer mixture to prepared pan and sprinkle the extra 35 grams (1/4 cup) of chocolate chips on top.
- Bake for approximately 40-45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.
Notes
Cocoa powder: This cake gets its chocolate flavour from cocoa powder. You can use natural cocoa powder or Dutch-processed cocoa. Don’t use sweetened cocoa.
Buttermilk: I recommend using full fat storebought buttermilk for best results. If you don’t have access to buttermilk, you can use 1/2 cup regular milk and 1/4 cup full fat Greek yogurt or sour cream. Otherwise, you can try a DIY buttermilk substitute, by adding 1 tablespoon (15ml) of white vinegar to 240 ml (1 cup) of whole or full fat milk.
Chocolate chips: You can use milk or dark chocolate chips – whatever you prefer. Even white chocolate chips, Caramilk chips or peanut butter chips would work!
Bake time: If your Chocolate Bread starts to go too brown on top by the 30 minute mark, cover loaf with aluminum foil for the remaining cook time.
Storage: Once your Chocolate Bread is completely cooled, you can store it in an airtight container at room temperature. Alternatively, you can slice into thick slices, cover them in plastic wrap and place them in an airtight container in the freezer. To enjoy, simply thaw at room temperature, or microwave a slice for 15-20 seconds.
darlene janson says
serve with a scoop of vanilla ice cream on top. homemade fudge sauce, whipped cream, and shaved chocolate,
Jessica Holmes says
Wow sounds amazing Darlene!
No jackson says
I made this and it was delicious.The next time I made cupcakes they came out very good.
Jessica Holmes says
So happy to hear that!
Shiva says
Can you use sour cream instead did buttermilk?
Jessica Holmes says
Hi Shiva, if you want to use sour cream instead of the buttermilk, I would recommend using 1/2 cup of milk with 1/4 cup of sour cream.
Didi says
Hi there! I tried out this recipe and it turned out well! Love it!🥰
Jessica Holmes says
So happy to hear that Didi!
Tobi says
Please can you recommend a great cocoa powder that isn’t dutched and isn’t Hershey’s. I assumed you used a natural cocoa powder or it doesn’t matter ?
Jessica Holmes says
Hi Tobi, I live in Australia so I use Nestle or Cadbury cocoa powder – both are unsweetened 100% cocoa.
Diana says
Idk if it’s me or the something is amiss with this recipe. I followed the recipe and it’s turns out dry the buttermilk aftertaste was strong. 🙁
Jessica Holmes says
Hi Diana, the cake shouldn’t be dry or taste like buttermilk. Perhaps you over measured the dry ingredients or over baked it. With the cocoa powder and chocolate chips, it should taste very chocolatey.
sarah says
This was the most amazing ‘bread’ I’ve ever tasted. its so incredibly moist and delightful! its a chocolate lovers dream! Thank you for sharing this recipe, it will be my go to from now on!
Jessica Holmes says
Yay! So glad you enjoyed it Sarah!
adri says
this is a wonderful recipe I just say Wow
Bernadine says
Can I use lime instead of the vinegar to make the buttermilk or can I just use the whole milk as it?
Jessica Holmes says
Hi Bernadine, yes you can lemon or lime juice instead of white vinegar if you prefer.
Dana Wickes says
Hi, can you use 2% milk instead of butter milk?
Jessica Holmes says
Hi Dana, you need the acidity from the buttermilk. See the recipe notes for a make your own substitution.
Elonie says
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?
Jessica Holmes says
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.
Wendy says
Just delicious!
Jessica Holmes says
So glad you enjoyed it Wendy!
sayli says
Hey love your recipe, can you please tell me the substitute for eggs as I am allergic to it.
Jessica Holmes says
Thanks Sayli, I’m sorry I haven’t tried this recipe with an egg substitute.
Josh says
I loved this bread – wasn’t too sweet – just right!
Jessica Holmes says
So glad you enjoyed it Josh!
Becky says
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.
Jessica Holmes says
Awesome, glad you enjoyed it Becky!
Stephanie Collom says
Hi Jess
Would you be able to substitute the butter for oil? Would it make much difference to the cake?
Thanks , Steph
Jessica Holmes says
Hi Steph, you can but the butter adds lovely flavour!
Neha says
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 ?
Jessica Holmes says
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.