If you're a chocolate lover, this Chocolate Bread recipe is about to become your new obsession. It's deeply chocolatey, incredibly moist, loaded with semisweet chocolate chips throughout, and finished with a silky dark chocolate ganache that takes the whole thing completely over the top. The best part? It's made in one bowl and bakes in about an hour!
What makes this homemade chocolate bread different from a standard chocolate cake is the buttermilk. It creates a tender, tight crumb that slices beautifully and holds up perfectly under that gorgeous ganache topping. Whether you serve it as a dessert, a special breakfast treat, or an afternoon snack with your coffee, every single slice is pure chocolate bliss!
🌟 Why You'll Love This Chocolate Bread Recipe
This recipe is a total winner for so many reasons. Here's why you need to make it this weekend:
- One bowl, minimal cleanup: all the dry and wet ingredients come together in one bowl. Simple and easy!
- Incredibly moist and fudgy: the buttermilk and oil combo creates the most tender, moist crumb you've ever had.
- Double chocolate: cocoa powder in the batter plus chocolate chips mixed in for an extra burst of richness.
- That silky ganache topping: dark chocolate ganache drizzled over the top makes this look and taste like a bakery showstopper.
- Perfect for any occasion: serve it as dessert, a special breakfast, a snack, or wrap it up as a homemade gift!
- Freezes beautifully: bake a loaf and freeze it for whenever a chocolate craving strikes.
🍽 Ingredients for Homemade Chocolate Bread
Here's everything you need and why each ingredient plays an important role in making this bread so incredible:
For the Chocolate Bread Batter:
- ½ cup of unsweetened cocoa powder — the backbone of the chocolate flavor. Use a good quality cocoa powder for the richest, deepest chocolate taste.
- 1 and ¾ cups of all-purpose flour — gives the bread its structure. Spoon and level the flour when measuring to avoid packing it in and making the bread dense.
- ¾ cup of granulated sugar — sweetens the bread and helps create a beautiful golden crust.
- 1 and ½ teaspoons of baking powder — provides the lift and rise that gives the bread its perfect loaf shape.
- ¾ teaspoon of baking soda — works together with the buttermilk to create a light, tender crumb.
- A dash of salt — enhances all the chocolate flavors and balances the sweetness perfectly.
- 1 cup of buttermilk — the secret to the most moist, tender chocolate bread! The acidity in buttermilk reacts with the baking soda to create a beautiful, soft crumb.
- 2 eggs — bind everything together and add richness to the batter.
- ½ cup of canola oil — keeps the bread incredibly moist for days and gives it a light, tender texture.
- 1 and ½ teaspoons of vanilla extract — rounds out the chocolate flavor and adds a warm, aromatic depth.
- ½ cup of semisweet chocolate chips — folded into the batter for little pockets of melted chocolate in every bite.
For the Dark Chocolate Ganache:
- ¼ cup of semisweet chocolate chips — melted into the cream to create the smooth, glossy ganache topping.
- ¼ cup of heavy whipping cream — warmed and poured over the chocolate chips to create that silky, pourable ganache.
🔪 How To Make Chocolate Bread Step by Step
Follow these steps in order and you'll end up with the most perfect, fudgy chocolate bread every single time!
Step 1: Preheat & Prepare the Chocolate Bread Pan
Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, then dust lightly with flour, tapping out any excess. This double step ensures the bread releases cleanly from the pan and doesn't stick at the sides or bottom.
Tip: You can also line the bottom of the pan with a strip of parchment paper for extra insurance against sticking. It makes the flip onto the cooling rack much easier!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined and no lumps remain. Sifting the cocoa powder is optional, but recommended since it tends to clump and sifting gives you a smoother batter.
Step 3: Add the Wet Ingredients
Add the buttermilk, eggs, canola oil, and vanilla extract to the dry ingredients. Whisk everything together until just combined and smooth with no dry streaks remaining. Be careful not to overmix at this stage — overmixing develops the gluten in the flour and can make the bread tough and dense instead of light and tender.
Tip: Mix until just combined and stop as soon as there are no more dry streaks. A few small lumps in the batter are totally fine and actually a good sign!
Step 4: Fold in the Chocolate Chips
Gently fold in ½ cup of semisweet chocolate chips using a rubber spatula. Just a few gentle folds is all you need — you don't want to overmix the batter at this stage. Those little pockets of melted chocolate chips in every slice are what make this bread so incredibly good!
Step 5: Bake the Chocolate Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan firmly on the counter a couple of times to release any air bubbles and even out the batter. Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter).
Tip: If the top of the bread starts to crack or brown too quickly before the center is done, tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 6: Cool the Bread
Let the bread cool in the pan for 10 minutes after removing it from the oven. Then carefully flip it out onto a wire cooling rack and let it cool completely before adding the ganache. This step is really important — if you add the ganache while the bread is still warm, it will melt right off instead of setting into that beautiful glossy coating!
Step 7: Make the Dark Chocolate Ganache
Place ¼ cup of semisweet chocolate chips in a small heatproof bowl. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer around the edges — don't let it boil. Pour the hot cream directly over the chocolate chips and let it sit undisturbed for 2 minutes. Then stir gently from the center outward until the chocolate is completely melted and the ganache is smooth and glossy.
Tip: If any chocolate chunks remain after stirring, microwave the ganache in 10-second intervals, stirring between each, until completely smooth.
Step 8: Glaze & Serve!
Pour or drizzle the warm ganache over the top of the completely cooled chocolate bread. Let it cascade naturally down the sides for that gorgeous bakery look. Allow the ganache to set for about 10 to 15 minutes before slicing. Then cut into thick slices and enjoy every single bite!
🧊 How to Store, Freeze & ♨️ Reheat Chocolate Bread
At Room Temperature
Store the chocolate bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The ganache will stay set at room temperature. Keep it away from direct sunlight or heat to prevent the ganache from melting.
In the Fridge
You can refrigerate the bread for up to 5 days. The cold will firm up the ganache and make the bread slightly denser, so let a slice come to room temperature for 10 to 15 minutes before eating for the best texture and flavor.
In the Freezer
This chocolate bread freezes beautifully for up to 3 months! Wrap the fully cooled loaf tightly in plastic wrap, then wrap again in aluminum foil. Freeze without the ganache if possible and add the ganache after thawing for the best result. Thaw overnight at room temperature before serving.
🥗 What to Serve With Chocolate Bread
This chocolate bread is incredible on its own, but pairing it with something simple makes it feel even more special. Here are some great ideas:
- A scoop of vanilla ice cream — warm chocolate bread with cold ice cream is an absolutely unbeatable combo.
- Fresh whipped cream — light, airy, and a perfect contrast to the rich, fudgy bread.
- Fresh berries — strawberries, raspberries, or sliced bananas add a bright, fresh contrast to the chocolate.
- A cup of coffee or espresso — chocolate and coffee are made for each other. Perfect for a morning or afternoon treat.
- A cold glass of milk — simple, classic, and absolutely perfect with a thick slice of chocolate bread.
More Easy Chocolate and Quick Bread Recipes You'll Love
If this chocolate bread had you hooked, here are some other easy baking recipes worth trying:
- Banana Upside Down Cake: golden caramelized bananas over a fluffy butter cake, made easy with a boxed cake mix.
- Skinny Chocolate Chip Banana Bread: moist, tender banana bread that's lower in calories but still packed with flavor.
- Chocolate Zucchini Bread: a sneaky way to get in extra veggies in the most delicious possible way.
- Double Chocolate Muffins: all the same incredible flavors in a perfectly portioned, grab-and-go muffin form.
Quick Homemade Chocolate Bread
Ingredients
For the Chocolate Bread:
- ½ cup of unsweetened cocoa powder
- 1 and ¾ cups of all-purpose flour
- ¾ cup of granulated sugar
- 1 and ½ teaspoons of baking powder
- ¾ teaspoon of baking soda
- A dash of salt
- 1 cup of buttermilk
- 2 eggs
- ½ cup of canola oil
- 1 and ½ teaspoons of vanilla extract
- ½ cup of semisweet chocolate chips
For the Dark Chocolate Ganache:
- ¼ cup of semisweet chocolate chips
- ¼ cup of heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, eggs, canola oil, and vanilla extract. Whisk until just combined and smooth. Do not overmix.
- Gently fold in ½ cup of chocolate chips.
- Pour batter into the prepared pan. Tap on the counter to even out. Bake for 60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then flip onto a wire rack to cool completely.
- Make the ganache: Place ¼ cup chocolate chips in a bowl. Heat heavy cream until simmering, pour over chips, rest 2 minutes, then stir until smooth.
- Drizzle ganache over the fully cooled bread. Let set for 10 to 15 minutes, then slice and enjoy!
Notes
- Don't overmix the batter — mix until just combined for a light, tender crumb.
- Cool completely before adding ganache — warm bread will melt the ganache right off.
- No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Rest 5 minutes before using.
- Espresso tip: Add 1 teaspoon of instant espresso to the dry ingredients to intensify the chocolate flavor.
- Vegan version: Use flax eggs, almond milk with vinegar, and coconut cream for the ganache.
- Storage: Room temperature 3 days, fridge 5 days, freezer up to 3 months (wrap tightly without ganache).
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
Leave a Reply