Easy Chocolate Bread
Ingredients
- 175 grams (1 and 1/4 cup) Plain flour
- 40 grams (1/2 cup) Cocoa powder
- 1 tsp Baking soda
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 90 grams (1/2 cup) Brown sugar I used light brown sugar
- 50 grams (1/4 cup) Caster sugar or granulated sugar I used castor sugar
- 115 grams (1/2 cup) Unsalted butter
- 1 tsp Vanilla extract
- 2 Large eggs
- 180 ml (3/4 cup) buttermilk* refer notes
- 110 grams (3/4 cup) chocolate chips refer notes
Instructions
- Grease and line your 9 x 5 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced, 10 mins before baking.
- In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts(refer notes). Add your vanilla and eggs to your butter and whisk gently until combined.
- Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined – be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
- Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.
Notes
To make buttermilk - Add 3/4 tbsp white vinegar to 3/4 cup full-fat milk and let stand at room temp for 3-5 mins.
Chocolate chips - I used dark chocolate chips. However, if you like your cakes to be on a sweeter side, I recommend using milk chocolate chips.
I cooled the melted butter for 12-15 mins before adding vanilla and eggs.
The cake/bread can be stored at room temp in an airtight container for 3-4 days.