Rich Dark Chocolate Bread
This ultra-moist chocolate bread is packed with melty chips and topped with extra chunks, offering a deeply chocolatey flavor perfect for dessert or cozy treats.
Equipment
- 1 9x5-inch loaf pan
- 1 large mixing bowls two bowls, one for dry and one for wet ingredients
- 1 whisk
- 1 wire rack
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder dark cocoa preferred
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips plus extra for topping
- ½ cup unsalted butter melted (or vegetable oil)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 cup buttermilk or milk plus 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper with overhang.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time to the wet mixture, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- Slowly pour in hot coffee or hot water and mix until fully combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips generously on top.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use hot coffee instead of water for a richer chocolate flavor.
- Avoid overbaking to keep the loaf moist and fudgy.
- Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days.