Chocolate Bread 7 Comments

Jun 26, 2009

Does life get any better? I mean, seriously chocolate bread. Whoever came up with the recipe is a genius! But what exactly is chocolate bread? Is it pound cake? Is it like banana bread? Is it bread with chocolate chips?

My take: It’s both savory and sweet. Slightly sweet from the chocolate, cinnamon and allspice, but savory from the ground ginger which gives the bread a hot, spicy flavor with a lingering aftertaste. The texture is not as robust as a pound cake, but not as light as a banana bread either. Got that? The edges crumble but the middle stays firm. You wouldn’t use chocolate bread to make a ham and cheese sandwich either. Instead you would just eat it for a snack or for brunch slathered with marmalade or dulce de leche caramel if you can find it.

Still confused? I’ve come to the conclusion, that chocolate bread doesn’t fit into any category. It’s a category onto itself.

Chocolate Bread (Image 2)
Chocolate Bread (Image 3)


1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon and allspice
¼ cup cocoa powder
1 ⅔ cups plain flour
1 teaspoon instant espresso coffee
¼ oz active dry yeast—small little packet
1 ½ tablespoons brown sugar
0.88 oz milk chocolate chopped
¼ cup blanched almonds chopped, plus extra to garnish
¼ cup olive oil
1 egg yolk lightly whisked
marmalade or dulce de leche caramel to serve



Cook Time

20 minutes


Sift spices, cocoa, and flour into a bowl. Add coffee, yeast, sugar, chocolate, chopped almonds, olive oil, ½ teaspoon salt with ⅔ cup warm water, then stir with a wooden spoon until combined.

Use your hands to bring together in the bowl. Cover with a clean tea towel and stand in a warm place for 1 hour or until the dough doubles in size.

Turn the dough onto a very lightly floured surface and knead for 15 minutes or until smooth and elastic (or knead in an electric mixer with dough hook attached for 5 minutes).

Shape into a log, place on an oiled tray and cover with a clean tea towel. Stand in a warm place for 1 hour.

Preheat oven to 350 degrees.

Brush the top of the loaf with whisked yolk and sprinkle with extra almonds.

Bake in oven for 20 minutes or until you hear a hallow sound when you tap on the base. Cool, then slice loaf and serve with marmalade or dulce de leche caramel.


Delicious Magazine April 2009

Filed Under


Spices Used

Cinnamon, Allspice and Ginger

Other Ingredients Used



This looks TOO delicious!
What is the 0.88% measurement for chocolate? I want to make this, but am always scared to bake w/ yeast.
I have never made bread before!
This reminds me of your choc spice cake that I made last summer. Yum.

Stacey Snacks, over 4 years ago

Hi Stacey,
0.88 oz is about 25 grams. I didn't know how else to write it in the recipe. I actually love cooking with yeast. You just have to wait for the dough to rise, so it takes a bit of time, but it's really fun. Let me know what you think, because it definitely wasn't what I thought it would be. Still delicious though.

—Ursula, over 4 years ago

This sounds most unusual! I also love cooking with yeast -- this is a whole new twist on it! Thanks!

—Shari, over 4 years ago

Hey, I can make this and say "It isn't cake, it's bread! So it must be healthy!"

Valerie, over 4 years ago

Chocolate bread - fantastic, does it get any better than this? Definitely a recipe I will be trying very soon! Anne.

Anne, over 4 years ago

I love to make homemade bread and this looks amazing. Will make for Easter breakfast. I am going to use a loaf pan instead of free style. Will let you know if it works.

—Nancy, over 4 years ago

only one word:delicious!

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