Chocolate bread is not quite as soft in texture as chocolate cake, but it’s equally as delicious and since it’s smaller than a cake, you don’t have to deal with leftovers. You will love the decadent dark chocolate ganache that is used to glaze the bread!
Ingredients For Homemade Chocolate Buttermilk Bread
To make this decadent chocolate bread you will need:
- Unsweetened cocoa powder
- All-purpose flour
- Granulated sug
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Eggs
- Vegetable oil
- Vanilla extract
- Semi-sweet chocolate chips
- Heavy cream
How To Make Chocolate Buttermilk Bread
- Grease and flour a 9×5-inch loaf pan and preheat the oven to 350 F.
- In a large bowl, whisk together the dry ingredients (cocoa powder, flour, sugar, baking powder, baking soda, and salt).
- Add the wet ingredients (eggs, buttermilk, oil, and vanilla extract) and mix until smooth.
- Fold in ½ cup chocolate chips.
- Pour the batter into the prepared pan, tap it on the counter a couple of times to level it out, and bake for one hour or until a toothpick inserted in the middle comes out clean. Let the bread cool down in the pan for 10 minutes, then transfer to a cooking rack to cool down completely.
- Once the bread has cooled down, make the ganache: place the chocolate chips in a small bowl and set aside. Pour the heavy cream into a small saucepan and bring to a simmer. Turn off the heat and pour the cream over the chocolate chips. Let stand for a couple of minutes and stir until the chips are melted and the ganache is smooth.
- Pour the ganache over the cooled bread.
How Can I Tell When The Bread Is Done?
Insert a toothpick in the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it has wet batter on it, leave it for 5 more minutes and try again.
Can I Freeze Chocolate Bread?
Yes, you can. Wrap it twice with plastic wrap and once with foil and store it in the freezer for up to 3 months.
Quick Homemeade Chocolate Bread
Ingredients
- ½ cup unsweetened cocoa powder
- 1 ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- Pinch of salt
- 1 cup buttermilk
- 2 eggs
- ½ cup canola oil (or the oil of your choice)
- 1 ½ tsp vanilla extract
- ¾ cup semisweet chocolate chips, divided
- ¼ cup heavy whipping cream
Instructions
- Grease and flour a 9x5-inch loaf pan and preheat the oven to 350 F.
- In a large bowl, whisk together the dry ingredients (cocoa powder, flour, sugar, baking powder, baking soda, and salt).
- Add the wet ingredients (eggs, buttermilk, oil, and vanilla extract) and mix until smooth.
- Fold in ½ cup chocolate chips.
- Pour the batter into the prepared pan, tap it on the counter a couple of times to level it out, and bake for one hour or until a toothpick inserted in the middle comes out clean. Let the bread cool down in the pan for 10 minutes, then transfer to a cooking rack to cool down completely.
- Once the bread has cooled down, make the ganache: place 1/4 cup chocolate chips in a small bowl and set aside. Pour the heavy cream into a small saucepan and bring to a simmer. Turn of the heat and pour the cream over the chocolate chips. Let stand for a couple of minutes and stir until the chips are melted and the ganache is smooth.
- Pour the ganache over the cooled bread.
Nutrition
Frequently Asked Questions about Chocolate Bread
1. What If I Don’t Have Buttermilk?
You can make it yourself. Mix 1 cup of milk with 1 tbsp of white vinegar or lemon juice and let stand for 5 minutes before using.
2. Can I Make This Bread Without Cocoa Powder?
I’m afraid not. The cocoa powder is an essential ingredient for flavor and color. But if you want to add more flavor to your bread, in addition to using cocoa, you could add a teaspoon of espresso to the batter, or a sprinkling of sea salt to the ganache.
3. Can I Make This Bread Vegan?
Yes. To make it vegan, substitute the buttermilk with almond milk mixed with vinegar and replace the regular eggs with vegan eggs (1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let stand for 5 minutes before using). To make the ganache, use unsweetened coconut cream instead of heavy whipping cream.
