Double-Chocolate Bread
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’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.
Ingredients
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
Directions
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.
357 calories
18g fat
47g carbs
5g protein
30g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.