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!
Why you will love this recipe
- It’s quick and easy to make
- The cake is soft, tender and moist
- It freezes really well
- No electric mixer needed
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 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 Chocolate Loaf Cake 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 even need an electric mixer. Here’s how to make it in four simple steps – detailed instructions are included in the recipe card below.
- In a large mixing bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugars. Stir briefly.
- Heat butter in the microwave until melted and smooth. Give it a stir to get rid of any lumps. Add eggs and vanilla to your butter mixture.
- Add to your dry ingredients, along with the buttermilk. Stir until chocolate batter forms. Throw in some chocolate chips.
- Bake chocolate bread for 40-45 minutes or until a skewer inserted in the middle comes out clean.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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, 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
- 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 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 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 pan and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top.
- Bake cake 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.
Nutrition Information
Amy says
I have my spaghetti sauce simmering and butter in the bowl to soften. I can’t wait to make this!
Your article about the different kinds of sugars, and the comments, was very interesting.
I just discovered you a few days ago and am excited to see what else I might be making!
Jessica Holmes says
Welcome to SM Amy! Hope you enjoy this bake.
Beth says
I made this! Everything turned at perfect!!!!!My husband only eats chocolate (nothing fruity) this was great. Very easy. This will be a family go to. Thank you for the recipe.
★★★★★
Jessica Holmes says
Brilliant! Love hearing that Beth!
Miriam says
This bread is extremely crumbly! It tastes good but doesn’t hold together very well at all! Plus, if you want to ‘fold’ the wet ingredients into the dry ingredients the wet ingredients should be mixed together well before mixing with the dry ingredients.
★★
Jessica Holmes says
Hi Miriam, this bread should be lovely and soft but not crumbly. If you didn’t make any changes to the recipe, it’s likely you overmeasured the flour and/or cocoa which will result in a dry, crumbly cake and/or you overbaked the bread. Also, the instructions do tell you to mix together the wet ingredients before adding them to the dry ingredients.
Helen Dillon says
This a moist chocolate bread. I only keep canned milk in my home so substituted that for buttermilk and added cinnamon to enhance the chocolate. I put all the chocolate chips inside, none on the top. As an insulin dependent diabetic I cut smaller pieces and adjusted my insulin dosage to account for carbs. Since I hadn’t eaten any carbs today this met my daily allowance and my chocolate cravings. I will freeze the rest.
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it Helen!
Noeleen Brogan says
Hi, I made the chocolate bread. At end of 45mins bake time,inserted skewer didn’t come out clean. Put cake back in oven for further 15mins again skewer not clean,I took cake out as it beginning to burn and kept my fingers crossed it would be ok and thankfully it was,all the family highly rated it. When you say clean does the skewer have to be absolutely clean no cake mixture accepted. I am a novice at this baking
Appreciate your response
Noeleen
Jessica Holmes says
Hi Noeleen, so glad you enjoyed it! It’s ok if there are a few small crumbs on it, but it shouldn’t have any wet batter on the skewer if that makes sense. Bake times can vary from oven to oven, so now you know it might take a little longer in your oven, you can maybe cover it with a bit of foil towards the end of cooking to stop the top from over-cooking next time. I hope that helps!
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!