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.
Seema Gajria says
Hey. Love you recipes. Please can you suggest if I need to make tour recipes without egg, can I make it? What do I add instead of eggs.
Rely love them.
Jessica Holmes says
Hi Seena, thank you! I’m sorry I haven’t tried this recipe without eggs, but you can find all my Eggless Desserts here.
annie says
So, can I make this recipie with gluten free flour? Thank you 🙂
Jessica Holmes says
Hi Annie, I haven’t tried this recipe with gluten free flour. But if you can find a gf plain flour that says it can subbed 1:1 with regular flour, it should be ok!
James says
You can make 1 cup buttermilk by adding 1 TBLSP white vinegar to 1 cup whole milk. Hope this helps you answer.
Saleha says
Hi Jessica, thank you for your recipe. Can you share how you store the bread and for how many days?
Jessica Holmes says
Hi, you can store it in an airtight container at room temperature for a few days, or you can freeze any leftovers.
Alicia says
Easy to make and delicious. I sliced and layered with vanilla mousse and raspberry sauce!
Jessica Holmes says
That sounds amazing! What a great idea!
Celeste Joy Ragel says
Made it for the first time last night. My boys and my MIL devoured it this morning for breakfast. 😅
Thank you so much for the recipe. We all loved it. It didn’t taste very sweet and it is so moist. I’m really happy to have found your website. Sending hugs from Germany. Have a great weekend to everyone.
Jessica Holmes says
Yes! Love hearing that Celeste! Thank you for the lovely feedback.
Afaaz says
Hello Jessica just discovered ur page and I am loving it ! So just wanted to say wanted to try this recipe but the problem is can I not use brown sugar then what can I use instead thank you ❤️
Jessica Holmes says
Hi! You can use caster sugar or granulated sugar if needed.
Michele says
Delicious but not sweet at all! I even measured with grams, but once I tasted the cake batter I really didn’t taste much sweetness so I added 2 extra tablespoons of brown sugar. Even that didn’t make it overtly sweet. Very decadent with subtle chocolate and sweetness. However, I did substitute oil for butter and Greek yogurt for buttermilk. Even with substitutions (that was all I had at home) it was very moist!
Jessica Holmes says
So glad you enjoyed it Michele! You are right, it’s not overly sweet. The sweetness will also depend on the cocoa you use, as they can vary in bitterness.
Vesna says
Instead of buttermilk any replacement
Thank you
Jessica Holmes says
Hi Vesna, see the recipe notes for an easy way to make your own buttermilk at home.
Diana's first Chocolate Bake says
Absolutely delicious, I accidently ended up pouring the whole cup of my home made buttermilk, then took a little longer in the ove, but it still turned out amazing. 🤤🤤
Jessica Holmes says
That’s awesome! Well done!
Mary says
Does this recipe call for salted butter ?
Jessica Holmes says
Hi Mary, you can use either. If you use salted butter, you can omit any extra salt, or if you use unsalted, add a pinch of salt to the batter. I’ve updated the recipe to reflect this.
Kadi Startup says
First off all! Mix and stir! Easy!
But it makes such a lush rich, moist cake. Warmed up even better, perfect with vanilla ice cream. Husband said this one has to stay in the rotation!
My new favourite baking site!
Jessica Holmes says
Yay! So glad you enjoyed it Kadi! Love the idea of pairing it with ice cream.
Dulce Creativo says
Lo he visto en Instagram y me ha encantado! Muchas gracias por la receta! 🙂😘🙋
Jessica Holmes says
Yay! So glad you like it!
Stela says
Hello i love the recipe and i really want to try it but in greece we dont have buttermilk? Can i use milk instead or cream?
Thank you
Jessica Holmes says
Hi Stela, you want the acidity of the buttermilk, so I’d either make your own by adding a little white vinegar or lemon juice to whole milk or using half milk, half sour cream or Greek yogurt. Hope that helps!
Mery Martinez says
Delicious!! My family loves this chocolate bread !! 💕
Jessica Holmes says
Yay! Love hearing that Mery!
Sam says
Hi
Can I add oil instead of butter
Jessica Holmes says
You could try!
Anu says
Can I do this without chocolate chips?
Jessica Holmes says
Absolutely!
Paridhi says
Could you please tell me what is the substitute for egg
Jessica Holmes says
Hi, I haven’t tried without egg I’m sorry!
Brittany Schroeder says
Flax seed works as an egg substitute! 🙂