Description
This quick homemade chocolate bread is moist, rich, and topped with a fabulous chocolate ganache. Perfect for breakfast or as a decadent snack, it’s easy to make and packed with deep chocolate flavor thanks to cocoa powder, chocolate chips, and a touch of buttermilk for extra tenderness.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- Pinch of salt
Wet Ingredients
- 1 cup buttermilk
- 2 eggs
- 1/2 cup canola oil (or oil of your choice)
- 1 1/2 tsp vanilla extract
Chocolate
- 3/4 cup semisweet chocolate chips, divided
Ganache
- 1/4 cup heavy whipping cream
- 1/4 cup semisweet chocolate chips (reserved from above)
Instructions
- Prepare the Pan and Oven: Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking, and preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed.
- Combine Dry Ingredients: In a large bowl, whisk together the cocoa powder, all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt until evenly combined.
- Add Wet Ingredients: Add the buttermilk, eggs, canola oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and well-blended, making sure there are no dry spots left.
- Fold in Chocolate Chips: Gently fold in 1/2 cup of the semisweet chocolate chips, reserving the remaining 1/4 cup for the ganache.
- Bake: Pour the batter into the prepared loaf pan. Gently tap the pan on the counter a few times to level out the batter and release any air bubbles. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Ganache: Place 1/4 cup chocolate chips in a small bowl. In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the chocolate chips, let stand for 2 minutes, then stir until smooth and glossy.
- Glaze the Bread: Pour the ganache evenly over the cooled loaf. Let it set before slicing and serving.
Notes
- Ensure the bread is completely cool before pouring the ganache to prevent it from melting off.
- You can substitute canola oil with another neutral oil if desired.
- Add a pinch of espresso powder to deepen the chocolate flavor, if preferred.
- This bread stores well wrapped at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 38mg