This Double Chocolate Bread is easy, delicious and made without a mixer. A moist tender quick bread, it makes the perfect snack, breakfast or even dessert loaf. Serve it plain, with a dusting of powdered sugar or drizzle with a simple chocolate glaze.
With Easter just around the corner you definitely need to make and eat something chocolate. This easy chocolate loaf can be made before or after Easter with leftover chocolate. Fast and easy!
How to make it
In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Melt together the butter and dark chocolate over a bain-marie.
In a medium bowl whisk together the yogurt, milk, egg and vanilla until well combined.
Add the yogurt mixture and melted butter/chocolate to the dry ingredients. Mix just until combined, make sure the flour has been incorporated, it will probably be lumpy but that is perfect. Add the chocolate chunks.
Gently fold in the chunks.
Spoon into the prepared loaf pan and bake. Let cool for about 15-20 in the pan then move to a wire rack to cool completely.
Can be eaten plain, dusted with powdered sugar or drizzled with a simple chocolate glaze.
What is quick bread
Quick bread is a bread that uses a chemical leavening agent such as baking powder or baking soda instead of a biological one like yeast or sourdough starter. Many cakes or even muffin recipes can be turned into quick breads by basically using a loaf pan. Sweet Breads can include some cakes, banana bread, beer bread, muffins and soda bread to name a few.
What is a Bain-Marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
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.
How to make a chocolate glaze
Made with just 3 ingredients, Heat butter and cream until butter is melted, mix together, add the chips and stir until smooth, add a little extra cream if too thick (make sure cream is warm or the chocolate will seize), set aside 2 minutes to cool.
When to serve a Quick Bread
You could serve it not only at breakfast or snack with a cup of coffee or tea but it would make the perfect dessert also. Slice it up with a sprinkle of powdered sugar or a drizzle of chocolate glaze or even a scoop of vanilla ice cream.
How to store it
The bread should be stored in an air tight 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 save 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.
More Delicious Quick Breads
So if you are looking for one of the best Quick Breads, then I hope you give this Double Chocolate Bread a try and let me know how it is. Enjoy!
Double Chocolate Bread
- ¼ cup + 2 tablespoons butter (84 grams)
- 2 ounces dark chocolate (semi sweet) chopped (56 grams)
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- 1 cup plain yogurt (whole) (250 grams)
- ¼ cup milk (whole or 2%) (60 grams)
- 1 large egg
- 1 teaspoon vanilla
- ½ cup chocolate chunks (milk, semi sweet or a mixture) (84 grams)
*If using unsalted butter then add ¼ teaspoon salt.
- 8 ounces chocolate (dark, milk or a mixture) chopped (150 grams)
- ¼ cup cream (whole/heavy/whipping or half and half) (60 grams)
- 2 tablespoons butter (soft)
- Pre-heat oven 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
- In a small bowl place the butter and chocolate. Place the bowl over a pot with water, make sure the water doesn't touch the bottom of the bowl. Heat stirring often until the butter and chocolate have melted and is a smooth mixture.
- In a large bowl whisk together the flour, sugar, cocoa, salt, baking powder and baking soda.
- In a medium bowl whisk together the yogurt, milk, egg and vanilla until well combined.
- Add the yogurt mixture and melted butter/chocolate to the dry ingredients. Mix just until combined, make sure the flour has been incorporated, it will probably be lumpy but that is perfect. Gently fold in the chocolate chunks.
- Spoon into the prepared loaf pan and bake for approximately 40-55 minutes. Let cool for about 15 minutes in the pan then move to a wire rack to cool completely. Serve plain, dusted with powdered sugar or drizzled with a simple chocolate glaze. Enjoy!
- 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 2 minutes to cool before using.