chocolate bread

I woke up one morning last week and in my news feed was this photo of a loaf of chocolate bread.

It woke me up.

Wow, chocolate bread.

You mean a slice of rich and moist chocolate bread with little globs of melted chocolate dotted here, there and everywhere in the bread?

YES PLEASE!

So once I got cleaned up and finished my chores, I got down to baking this bread. The result was even better than I had anticipated.

 

If you are a fan of chocolate, and if you like quick and easy bakes, then you really got to go bake this ASAP.

Here’s how!

In a mixing bowl. add milk, vegetable oil, eggs, vanilla extract and instant espresso.

Using the paddle attachment of the mixer, mix until combined.

In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add the sugar to this, and set aside.

Take 2 tablespoons of the flour/cocoa mix and add to the chocolate chips. Stir to combine. This will help to prevent the chips from sinking to the bottom of the batter.

Add the dry ingredients to the wet. Mix until combined.

Add the chocolate chips. Mix on low speed until just combined.

Pour the batter into a greased and lined 9×5-inch loaf pan.

Bake at 160°C for 1 hour and 15 minutes, or until a wooden pick inserted into the thickest part of the cake emerges cleanly.

Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.

I love the cake slightly warm.

With a glass of cold milk.

Simply delish!!

Chocolate Bread
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Ingredients
  1. 2 1/4 cups (280g) plain flour
  2. 2 cups (400g) caster sugar - I reduced this by 50%
  3. 3/4 cup (88.5g) unsweetened cocoa powder - I used Valrhona
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 1/2 (360ml) cups milk - I used whole milk
  7. 1 cup (240ml ) vegetable oil - I used canola oil
  8. 3 large eggs
  9. 2 teaspoons (10ml) vanilla extract
  10. 1 tablespoon instant espresso granules dissolved in 1 tablespoon hot water, optional - I added the espresso directly into the wet ingredients
  11. 2 cups (256g) semisweet chocolate morsels
Instructions
  1. In a mixing bowl. add milk, vegetable oil, eggs, vanilla extract and instant espresso.
  2. Using the paddle attachment of the mixer, mix until combined.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add the sugar to this, and set aside.
  4. Take 2 tablespoons of the flour/cocoa mix and add to the chocolate chips. Stir to combine. This will help to prevent the chips from sinking to the bottom of the batter.
  5. Add the dry ingredients to the wet. Mix until combined.
  6. Add the chocolate chips. Mix on low speed until just combined.
  7. Pour the batter into a greased and lined 9x5-inch loaf pan.
  8. Bake at 160°C for 1 hour and 15 minutes, or until a wooden pick inserted into the thickest part of the cake emerges cleanly.
  9. Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.
Adapted from mybakingaddiction
Adapted from mybakingaddiction
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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