Description
A delightful combination of rich chocolate and tender crumb, perfect for cozy gatherings or solo enjoyment.
Ingredients
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1 cup (227 grams) buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 grams) all-purpose flour
- 3/4 cup (63 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85 grams) chocolate chips
- 3 tablespoons natural unsweetened cocoa powder (for glaze)
- 1 cup (113.5 grams) confectioners’ sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease the bottom of an 8.5 x 4.5-inch loaf pan.
- Cream together unsalted butter and granulated sugar using a mixer on medium speed until pale and fluffy, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low and gradually add in buttermilk and vanilla extract.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Slowly add to the wet mixture until just combined.
- Fold in chocolate chips by hand.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester comes out with a moist crumb.
- Cool in the pan for 15 minutes before inverting onto a cooling rack. Cool completely before glazing.
- To make the glaze, mix cocoa powder, confectioners’ sugar, and milk until smooth, then drizzle over the cooled bread.
Notes
For best results, use room temperature ingredients. Make a quick substitute for buttermilk by adding vinegar or lemon juice to regular milk.
