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!
Great recipe!! Have made it several occasions – birthday party, for co-workers and for the family. Everyone loved it.
– Cheryl
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.
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- 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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
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
- 120 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.
Nutrition Information
Serving Size: 1 slice Calories: 292 Sugar: 21.1 g Sodium: 224.1 mg Fat: 14.7 g Carbohydrates: 38.3 g Protein: 5.3 g Cholesterol: 64 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
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!