This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.
½cupneutral flavoured vegetable oil (½ cup / 4oz) (notes)
1teaspoonvanilla
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
In a separate bowl whisk together the eggs, milk, oil and vanilla until well mixed.
Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
Notes
Suggested equipment: 6 cup loaf tin, silicone spatulas
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Changes: This recipe differs slightly from the video. Readers who made the recipe previously seemed to be equally divided into two camps - "Love it, it's perfect" or "it turned out dry". To make this cake totally foolproof I've made two changes and it works out more moist and still flavourful. The butter has been swapped for oil and the milk swapped for buttermilk. While it loses a touch of richness from losing the butter, it is still a divine cake, super chocolatey and beautifully moist. Changes take affect from 30 Nov 22.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.