Ultimate Double Chocolate Chip Bread: A Decadent & Easy Loaf Cake Recipe
After a recent series of less-than-successful baking endeavors, my kitchen experiments felt like a culinary roller coaster with more dips than peaks. My spirits, much like some of my deflated cakes, needed a serious lift. That’s why I was absolutely thrilled to receive this incredible, tried-and-true recipe for Double Chocolate Chip Bread. It arrived like a beacon of hope from a wonderful reader named Steven, who accurately described it as a chocolate cake baked in a loaf pan, cleverly disguised as a quick bread. Steven, knowing my passion for quick bread recipes, insisted I try this one because he had made it three times in just a few days, captivated by its sheer deliciousness. He was right! This Double Chocolate Chip Bread is everything he promised and more – a truly exceptional treat that instantly turned my baking woes into pure joy.
Double Chocolate Chip Bread: A Loaf Cake with a Tender Crumb
Steven discovered this phenomenal recipe on Barbara’s delightful site, and it’s quickly become a new favorite. Like all the best quick breads, Barbara’s version calls for ingredients that are generally easy to find in most pantries. I followed the recipe precisely, with one minor but impactful adjustment: I opted for 312 grams of cake flour instead of the all-purpose flour initially specified. This substitution made a noticeable difference, contributing to an incredibly tender and fine crumb that truly elevated the bread’s texture. The results were absolutely phenomenal – we loved, loved, loved it! Let’s be honest, the “dirty little secret” here is that this creation leans far more into the realm of a decadent chocolate cake than a traditional quick bread. But who’s complaining? Its moist, rich texture and profound chocolate flavor make it a luxurious indulgence. Rest assured, I won’t tell if you won’t!
The beauty of this recipe lies in its simplicity and the delightful surprise of its cake-like qualities. While many quick breads aim for a denser, more rustic texture, this one embraces softness and richness, thanks in no small part to the cake flour and a generous amount of chocolate. It’s the perfect treat for any time of day, whether you’re craving a comforting breakfast, a satisfying afternoon snack, or a delightful dessert. The dual layers of chocolate – from the cocoa powder infused into the batter and the abundant chocolate chips – create a harmonious symphony of flavor that will please even the most discerning chocolate lovers.
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The Anatomy of a Perfect Double Chocolate Loaf
Achieving a perfectly moist and flavorful double chocolate chip bread involves more than just mixing ingredients; it’s about understanding the role each component plays. Let’s dive into some of the key elements that make this recipe so special and how they contribute to its irresistible texture and taste.
Understanding Key Ingredients for Optimal Flavor and Texture
Cake Flour vs. All-Purpose Flour: My decision to use cake flour was a game-changer. Cake flour has a lower protein content compared to all-purpose flour, which results in less gluten development. This reduced gluten leads to a softer, more tender, and finer crumb, making the bread incredibly light and delicate—truly living up to its “loaf cake” identity. While all-purpose flour will still yield a delicious result, cake flour is what gives it that extra edge of tenderness that we adored.
Cocoa Powder: The recipe calls for cocoa powder, and I specifically used Callebaut Dutch-processed cocoa. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a mellower, less bitter chocolate flavor. This creates a deeply rich and smooth chocolate base for the bread, allowing the sweetness of the sugar and chocolate chips to shine without any harshness. If you use natural cocoa powder, you might notice a slightly tangier flavor and lighter color.
Applesauce: A Secret Weapon for Moisture: The inclusion of natural, no-sugar-added, no-cinnamon applesauce is brilliant. Applesauce acts as a fantastic natural sweetener and, more importantly, a moisture provider. It helps keep the bread incredibly moist without adding excessive fat, contributing to that delightful cake-like texture. Its mild flavor ensures that the chocolate remains the star of the show.
Chocolate Chips: Double the Chocolate, Double the Delight: The recipe specifies 1 ½ cups of chocolate chips, and whether you choose mini or regular-sized chips, this generous amount ensures a burst of chocolate in every bite. I often prefer mini chocolate chips in quick breads because they distribute more evenly throughout the batter, preventing them from sinking to the bottom and providing consistent chocolatey goodness in every slice. Feel free to use your favorite type of chocolate chips – semi-sweet, dark, or even milk chocolate, depending on your preference for sweetness and intensity.
Mastering the Mixing Process for a Tender Loaf
Proper mixing is crucial for any quick bread or cake to achieve the desired texture. For this Double Chocolate Chip Bread, the “just combined” rule is paramount. First, you’ll whisk together the dry ingredients separately. This ensures that the leavening agents (baking soda and baking powder), salt, and cocoa are evenly distributed throughout the flour, guaranteeing a uniform rise and flavor. Then, the wet ingredients are combined. When the dry and wet mixtures are finally brought together, it’s essential to mix them only until no streaks of dry flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, chewy bread. We want tender, soft, and moist, so mix with a gentle hand until just combined before folding in those wonderful chocolate chips.
Recipe
Double Chocolate Chip Bread
Anna
Pin Recipe
Ingredients
- 2 ½ cups cake flour (312 grams – *original recipe called for all-purpose flour, but cake flour is recommended for a tender crumb*)
- ½ cup cocoa powder (43 grams – *I used Callebaut Dutch-processed cocoa for rich flavor*)
- ½ teaspoon salt (*I used 1 teaspoon for a more balanced flavor*)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter melted (I used unsalted)
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoon vanilla extract (*I used two teaspoons for enhanced flavor*)
- 1 ½ cups applesauce natural, no-sugar-added, no cinnamon
- 1 ½ cup mini chocolate chips or regular size chocolate chips (your preference!)
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare two standard 9 x 5 inch loaf pans by spraying them thoroughly with a nonstick cooking spray that contains flour (or grease and flour them well). Ensure you don’t fill the pans more than two-thirds full to prevent overflow during baking.
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In a medium-sized bowl, combine the dry ingredients: flour, cocoa powder, salt, baking soda, and baking powder. Whisk them together thoroughly until well mixed and set this bowl aside. This step ensures that the leavening agents are evenly distributed for a consistent rise.
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In a large mixing bowl, whisk together the melted butter and granulated sugar until they are well combined and slightly lightened. Incorporate the eggs one at a time, making sure to mix thoroughly after each addition to fully emulsify them into the batter. Next, add the vanilla extract and applesauce, mixing until all wet ingredients are smoothly combined. Gradually add the dry ingredients from the medium bowl to the wet ingredients, stirring gently until they are just combined and no streaks of dry flour are visible. Be careful not to overmix, as this can lead to a tough loaf. Finally, gently fold in the chocolate chips.
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Divide the batter evenly between the two prepared loaf pans. Place the pans side by side in the preheated oven. Bake for approximately 50 to 55 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached, but no wet batter. If it comes out wet, continue baking for a few more minutes and retest.
Baking Secrets for the Best Double Chocolate Loaf
Even with a stellar recipe, a few baking tips can make all the difference between a good loaf and a truly unforgettable one.
Achieving a Perfectly Moist and Tender Texture
- Room Temperature Ingredients: Ensure your eggs and applesauce are at room temperature. This allows them to emulsify better with the melted butter and sugar, creating a smoother, more uniform batter that bakes more evenly.
- Don’t Overmix: This cannot be stressed enough for quick breads and cakes. Overmixing develops gluten, which can lead to a tough and rubbery texture. Mix only until the dry ingredients are just incorporated into the wet.
- Accurate Flour Measurement: If you’re using cups, spoon the flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry loaf. Better yet, use a kitchen scale for precise measurement (312 grams for cake flour).
- Proper Pan Preparation: Using a good nonstick spray with flour, or greasing and flouring your pans, is crucial to prevent sticking. You can also line the bottoms with parchment paper, leaving an overhang on the sides for easy lifting once baked.
- The Toothpick Test is Your Friend: Don’t rely solely on the suggested baking time. Ovens vary. Insert a toothpick into the center of the loaf; if it comes out clean or with moist crumbs, it’s done. If it has wet batter, give it a few more minutes.
- Cooling is Key: Allow the loaves to cool in their pans on a wire rack for about 10-15 minutes before attempting to remove them. This allows the bread to set and prevents it from falling apart. Once out of the pan, cool completely on the wire rack before slicing for the best texture and to prevent a gummy interior.
Delightful Variations and Serving Suggestions
While this Double Chocolate Chip Bread is fantastic as is, it’s also a wonderful canvas for customization. Here are some ideas to make it uniquely yours:
Customizing Your Chocolate Bread
- Nutty Additions: For a delightful crunch, fold in ½ cup of chopped walnuts, pecans, or almonds along with the chocolate chips.
- Flavor Boosters: A teaspoon of espresso powder added to the dry ingredients will intensify the chocolate flavor without making the bread taste like coffee. Orange zest (from one orange) can also provide a bright, complementary citrus note.
- Different Chocolate Types: Experiment with different types of chocolate chips – milk chocolate for a sweeter profile, dark chocolate for a more intense bitter contrast, or even white chocolate chips for a visual and flavor pop. Chocolate chunks can also be used for larger pockets of melted chocolate.
- Spiced Twist: A pinch of cinnamon or a dash of chili powder can add an unexpected depth and warmth to the chocolate flavor, turning it into a Mexican Hot Chocolate inspired loaf.
- Make it Glaze-tastic: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a little milk or water) or a rich chocolate ganache over the cooled loaves for an extra touch of sweetness and elegance.
- Mini Loaves or Muffins: This batter is versatile! Bake it in mini loaf pans for perfect individual gifts (adjust baking time) or in a muffin tin for easy grab-and-go treats.
Serving Ideas
This Double Chocolate Chip Bread is incredibly versatile for serving. Enjoy a slice for breakfast with your morning coffee or tea. It makes for a satisfying mid-day snack, especially when warmed slightly. For an indulgent dessert, serve a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A dusting of powdered sugar adds a simple yet elegant finish. It also makes a thoughtful homemade gift for friends, family, or neighbors!
Storage and Freezing Instructions
To keep your Double Chocolate Chip Bread fresh and delicious for as long as possible, follow these simple storage guidelines:
Room Temperature Storage
Once completely cooled, store the loaf in an airtight container or wrap it tightly in plastic wrap at room temperature. It will stay fresh and moist for up to 3-4 days. Placing a piece of paper towel under the loaf can help absorb any excess moisture and prevent sogginess.
Freezing for Freshness
This bread freezes beautifully! To freeze, ensure the loaf is completely cooled. You can freeze it whole, in halves, or sliced. Wrap it tightly first in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter for a few hours. For a warm treat, you can gently reheat slices in the microwave or oven.
This Double Chocolate Chip Bread truly is a triumph – a reliable, easy, and incredibly delicious recipe that’s sure to become a cherished addition to your baking repertoire. It’s the perfect solution for those chocolate cravings, offering a moist, rich, and deeply satisfying experience. A huge thank you again to Steven for sharing this absolute gem of a recipe with me and now, with all of you. It’s a testament to how a simple recommendation can lead to such a wonderful discovery. I encourage you to try it and experience the magic for yourselves!