Pinterest
Print
Save
Facebook
Email

Double Chocolate Chocolate Chip Bread

Name: Double Chocolate Chocolate Chip Bread
Prep time: 30 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 3 1/2 tablespoon unsweetened Dutch-processed cocoa; 3 tablespoon boiling water; 1/2 tablespoon pure vanilla extract; 3 large eggs; 1 1/4 cups all-purpose or cake flour; 3/4 cup plus 2 tbsp sugar; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 13 tablespoon unsalted butter, softened; 3 tablespoon chocolate mini chips

0 Ratings

0 Reviews

Prep 30 min
Total 2 hr 15 min
Servings 1

A rich chocolatey quick bread infused with Kahlua syrup. Not overly sweet, but still satisfies that chocolate craving.

By Girl Versus Dough

Updated November 18, 2014

Ingredients

3 1/2 tablespoon unsweetened Dutch-processed cocoa
3 tablespoon boiling water
1/2 tablespoon pure vanilla extract
3 large eggs
1 1/4 cups all-purpose or cake flour
3/4 cup plus 2 tbsp sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoon unsalted butter, softened
3 tablespoon chocolate mini chips

Steps

1

Preheat the oven to 350°F 30 minutes before baking. Have an oven shelf at the middle level.
2

In a medium bowl, whisk together the cocoa and boiling water until smooth. Allow it to cool to room temperature, then gently whisk in the vanilla and eggs. It will be fluid.
3

In a mixer bowl or other large bowl, combine the cake flour, sugar, baking powder, and salt. Using the paddle attachment, mix on low speed for 30 seconds to blend. Add half the chocolate paste and the butter and mix until the dry ingredients are moistened. Increase the speed to medium if using a stand mixer, or high if using a hand-held mixer, and beat for 1 minute to aerate and develop the structure. Scrape down the sides of the bowl. Gradually add the remaining chocolate paste in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the bowl. With a rubber spatula, fold in the optional chocolate mini chips or bittersweet chocolate.
4

Scrape the batter into the prepared pan and smooth the surface with a spatula.
5

Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. An instant-read thermometer inserted into the center will read about 200°F. Tent loosely with buttered foil after 25 minutes to prevent overbrowning.
6

Set the bread on a wire rack to cool for 10 minutes. Loosen the sides of the bread with a small metal spatula and invert it onto an oiled wire rack. Reinvert so that it is top side up and cool completely.
7

For an extra-moist cake and a subtle background coffee accent, brush the bread with coffee syrup. To make the syrup, in a small pan, stir together 1/4 cup water and 2 tbsp sugar. Bring to a full rolling boil, stirring to dissolve the sugar. Cover and remove from the heat. When the syrup is cool, add 1 tbsp Kahlua. As soon as the bread is removed from the oven, brush half the syrup onto the top. Let the bread cool for 10 minutes, then invert it onto a lightly oiled rack and brush the bottom and sides with the remaining syrup. Reinvert it to finish cooling top side up.