Easy Chocolate Bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 14 slices
Ingredients:
For the Chocolate Bread:
2 cups cake flour (250 grams)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa (50 grams)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup plain yogurt (250 grams)
½ cup vegetable oil (I use corn or sunflower) (100 grams)
1 cup + 1 tablespoon granulated sugar (212 grams)
½ teaspoon vanilla
¼-⅓ cup chocolate chips (45-60 grams)
1 teaspoon all-purpose flour
Chocolate Glaze:
8 ounces dark or milk chocolate (or half and half) chopped (150 grams)
¼ cup cream (whole/heavy/whipping/half & half) (60 grams)
2 tablespoons butter (soft)
Directions:
Pre-heat oven to 350F (180C). Grease and flour a 9-inch (25cm) loaf pan.
Toss the chocolate chips with 1 teaspoon of flour; this keeps the chips from sinking to the bottom of the loaf when baked. Set aside.
In a medium bowl, add the flour, baking powder, baking soda, and salt. Sift in the cocoa, then whisk all the ingredients together.
In a mixing bowl, beat together the eggs, yolk, and sugar until smooth and light in colour, approximately 3 minutes.
Continue to beat while slowly adding the oil, then add the yogurt and vanilla and beat until smooth, add the whisked flour mixture and beat until smooth. Stir in almost all the chips (leave some to sprinkle on top).
Spoon into prepared loaf pan and sprinkle remaining chips on top. Bake, approximately 30-40 minutes, check with a toothpick for doneness. Let the bread cool in the pan, then remove to a wire rack or plate to serve. Dust with powdered sugar or chocolate glaze. Enjoy!
Chocolate Glaze:
Heat butter and cream until butter is melted, mix together, remove from heat, then add the chopped chocolate and stir continuously until smooth. Add a little extra cream if too thick (make sure cream is warm), set aside for 2 minutes to cool before using.
Notes:
In order to make homemade Cake flour, for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times; this way, it is sure to be properly combined and lump-free.
For room temperature ingredients, remove them from the fridge 1 hour before using.
What is the best cocoa to use?
The best cocoa to use is Dutch Cocoa Powder. In order to produce cocoa powder, it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore, making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
Why use oil?
Cakes made with vegetable oil tend to be higher and have a more even crumb; they also tend to stay moister for a longer period of time than cakes or sweet breads made with butter.
How to store it:
The bread should be stored in an airtight container and will last up to 3-4 days at room temperature or a week in the fridge. If stored in the fridge, bring it to room temperature before serving.
How to freeze it:
The loaf can be frozen in a freezer-safe bag or container; it will keep up to 3 months in the freezer. You can also wrap individual slices in plastic wrap before freezing. This way, you can take out a slice whenever you want.
Nutritional Facts:
Calories: 236kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe courtesy of An Italian In My Kitchen.com
