So much chocolate, chocolate, and chocolate and so much fun in a loaf. This is bread and not cake, so the loaf will be dryer than cake, but with so much rich chocolate flavor. I made this recipe low fuss and easy to throw together in hopes that everyone will rush out and purchase Dutch-processed cocoa powder. There is no substitute for it and anything less will not have the rich chocolatey flavor.
- Cook Time
- Prep Time
- 1 loafServings
- ¾ cup very warm water
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- ¾ cup bread or all-purpose flour
- 4 tablespoons extra virgin olive oil, Colavita extra virgin olive oil
- 4 ounces bittersweet chocolate, melted
- 1½ teaspoons powdered espresso (optional)
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1¼ cups of all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ¾ cup dark chocolate chips or 3 ounces chopped chocolate
- ½ cup chopped walnuts, almonds, or hazelnuts (optional)
1. Mix water, yeast, sugar, and flour together, by hand, in a large mixing bowl. Cover and let stand in a warm place until the surface resembles a sponge, at least 30 minutes and up to 2 hours.
1. Stir together evoo and melted chocolate and add to sponge, stirring with a wooden spoon.
2. Add powdered espresso, egg, vanilla, and salt to sponge, stirring with a wooden spoon.
3. Add flour and cocoa powder and stir to combine.
4. Fold in chips and nuts if using. Dough will be moist at this point but will rehydrate flour and cocoa powder while rising.
5. Cover and let rise for 2 hours, or place in a reusable storage bag and place in refrigerator for up to 1 day. Allow to come to room temperature and rise before proceeding.
6. Grease a 9-inch loaf pan. Place dough in pan, cover, and allow to rise 1 hour.
7. Preheat oven to 350°F.
8. Bake bread uncovered at 350°F for 30 to 40 minutes or until the loaf sounds hollow when gently thumped.
9. Cool for 15 minutes before unmolding.
10. Serve hot spread with butter or peanut butter along with hot chocolate, sparkling wine, or beer.