Double Chocolate Bread

I had mini chocolate chips and heavy cream on hand and came up with this bread! Easy to make and delicious but I will make changes in the future when I make it again (noted below). And the reason why this is a bread and not a cake is simply because of the pan used and there’s no frosting. This will definitely satisfy your chocolate craving, though! So let’s go bake a bread…

What you will need: 

9 x 5 inch loaf pan, greased

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
2 eggs
1 cup heavy cream
1/4 cup mini semi-sweet chocolate chips

Note: The ingredients listed above are what I used. But you may substitute buttermilk for the heavy cream. Also, I will use 1/2 cup vegetable oil instead of butter next time because this bread was very dry.

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In another bowl (or bowl of your electric mixer), beat butter (or oil) and sugar until creamy and smooth. Add eggs, one at a time, beating well after each addition. Slowly add in the flour mixture, alternating with the heavy cream. The batter will be quite thick. Pour into prepared pan and smooth out evenly.

Bake for 20 minutes. Sprinkle the chocolate chips on top and bake for another 30-35 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from pan and then cooling completely on a wire rack.

It was pretty tricky to get it out of the pan since you can’t flip it or you would smash all the chocolate chips. So I used a knife on one end and a spatula on the other and gently lifted it out.


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