Description
This Quick Homemade Chocolate Bread is a moist and decadent treat perfectly suited for chocolate lovers. With a rich cocoa-infused batter studded with semisweet chocolate chips and topped with a luscious ganache drizzle, this bread is visually stunning and ready in under 90 minutes, making it an effortless yet impressive dessert or snack.
Ingredients
Dry Ingredients
- 0.5 cup unsweetened cocoa powder
- 1.75 cup all-purpose flour
- 0.75 cup granulated sugar
- 1.5 tsp baking powder
- 0.75 tsp baking soda
- Pinch of salt
Wet Ingredients
- 1 cup buttermilk
- 2 eggs
- 0.5 cup canola oil
- 1.5 tsp vanilla extract
Chocolate & Ganache
- 0.75 cup semisweet chocolate chips, divided (1/2 cup for batter, 1/4 cup for ganache)
- 0.25 cup heavy whipping cream
Instructions
- Prepare Pan & Preheat: Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature by the time your batter is ready.
- Mix Dry Ingredients: In a large bowl, whisk together the unsweetened cocoa powder, all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl or measuring jug, beat the eggs lightly, then add the buttermilk, canola oil, and vanilla extract. Stir these wet ingredients into the dry mixture gently until the batter is smooth and uniform without overmixing.
- Fold Chocolate Chips: Carefully fold in 1/2 cup of the semisweet chocolate chips into the batter. This adds bursts of melted chocolate throughout the bread once baked.
- Bake Bread: Pour the batter evenly into the prepared loaf pan, smoothing the top if needed. Place it in the preheated oven and bake for approximately 1 hour, checking doneness by inserting a toothpick in the center— it should come out clean or with a few moist crumbs.
- Cool Bread: Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely, which prevents sogginess.
- Make Ganache: To prepare the ganache, gently simmer the heavy whipping cream in a small saucepan until just about to boil. Pour the hot cream over the remaining 1/4 cup semisweet chocolate chips in a heatproof bowl and stir until the chocolate melts and the mixture becomes smooth and glossy.
- Drizzle Ganache: Drizzle the warm ganache evenly over the cooled chocolate bread to finish it with a rich, glossy topping that enhances both flavor and appearance.
Notes
- Use quality semisweet chocolate chips for the best flavor and melting quality.
- Ensure the bread is fully cool before drizzling ganache to avoid melting it too much and losing the shine.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- For a nutty twist, consider adding chopped walnuts or pecans into the batter along with the chocolate chips.
- This bread keeps well in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
