Moist Chocolate Bread (One Bowl)
The moist chocolate bread is rich and decadent, with a velvety texture that melts in your mouth and a deep, intense chocolate flavor.
Ingredients
- ⅓ cup Vegetable oil
- ⅓ cup Greek yogurt room temp
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs room temp
- ⅓ cup Granulated sugar
- ½ cup Dark brown sugar
- 1 cup Buttermilk room temp
- ½ cup Cocoa powder
- 2 cups Flour AP
- 2 teaspoon Baking powder
- ⅔ teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a large mixing bowl, add the oil, Greek yogurt, vanilla extract, kosher salt, eggs, granulated sugar, and brown sugar. Mix with a whisk until well combined.
- Add the buttermilk, and mix until well combined.
- Sift the cocoa powder, flour, baking soda, and baking powder, and mix with a whisk until almost combined.
- Add the chocolate chips and mix until just combined and there are no lumps of flour visible. Do not overmix the batter.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips!
- Bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick inserted into the bread comes out clean with a few moist crumbs.
- Remove the bread from the oven and allow it to cool for at least 30 minutes so it will be easier to slice. Slice, and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 30 minutes so it will be more firm and won’t crumble up.
Nutrition
Calories: 356kcalCarbohydrates: 52gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 36mgSodium: 319mgPotassium: 213mgFiber: 2gSugar: 29gVitamin A: 87IUCalcium: 118mgIron: 2mg
Tried this recipe?Let us know how it was!