Double-Chocolate Bread
Double-Chocolate Bread Erin McDowell

’Tis the season for breaking out the major cooking gadgets: the mandoline, the stand mixer, the fat separator. But when you get sick of pulling those beasts out of storage, might we suggest this simple one-bowl recipe for chocolate bread? It’s easy, it’s delicious and it makes for excellent French-toast material.

Makes one 9-by-5-inch loaf
Start to Finish: 1 1/2 hours


1½ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

Pinch of salt

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1 cup sugar

3 eggs

½ cup sour cream

1 teaspoon vanilla

1 cup dark-chocolate chips

Confectioners’ sugar, as garnish


1. Preheat the oven to 350°. Grease a loaf pan with nonstick cooking spray.

2. Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add the butter, sugar, eggs, sour cream and vanilla, then mix with a whisk until well combined.

3. Gently fold in the chocolate chips until they are evenly distributed.

4. Pour the batter into the prepared loaf pan. It should fill the pan a little more than halfway.

5. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour.

6. Let the bread cool for 15 minutes in the pan, then remove it from the pan while it is still warm by inverting it onto a cooling rack. Cool completely before slicing and serving. If desired, finish the loaf with a dusting of confectioners’ sugar.

Finishing Touches

It's the details that count! Try these tips

  • For a super “wow” effect, fold white-chocolate chips into the batter instead of dark. Milk chocolate is delicious too--or you could even use a combo.

  • Still not enough chocolate for you? Serve the slices with a drizzle of your favorite chocolate sauce.

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