Quick Chocolate Bread Chocolate Loaf Cake Recipes

CHOCOLATE LOAF CAKE

Steps:

• Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a 2lb loaf tin with parchment paper.
• In a large bowl, sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the brown sugar and mix with a handheld whisk until all ingredients are fully combined and uniform in colour. Make a well in the centre.
• Add the egg, sunflower oil, soured cream and freshly brewed coffee to the well. Beat for 1-2 minutes with a handheld electric whisk or with the balloon whisk fitted to a stand mixer. You can easily mix this by hand but it will take a little longer.
• When the cake batter is completely combined, tip in the chocolate chips (100g) and stir through to distribute them evenly.
• Pour the cake batter into the prepared lined 2lb loaf tin. The mixture will be very runny and this is normal.
• Bake in the centre of the preheated oven for 45 minutes or until the cake has risen slightly above the top of the cake tin and feels springy to the touch. Remove from the oven and immediately scatter the chocolate chips (75g) on top. Leave to cool in the tin for 15-20 minutes then turn out on to a wire rack to completely cool.

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)

Steps:

• 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, slightly cooled melted butter 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..

TRIPLE-CHOCOLATE QUICK BREAD

Steps:

• Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.