Double Chocolate Bread

🧂 Ingredients

• ¼ cup + 2 tablespoons butter

  (84 grams)
• 2 ounces dark chocolate (semi sweet) chopped

  (56 grams)
• 2 cups all purpose flour
• ⅔ cup granulated sugar
• ⅓ cup unsweetened cocoa (dutch processed)
• 1¾ teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt*
• 1 cup plain yogurt (whole)

  (250 grams)
• ¼ cup milk (whole or 2%)

  (60 grams)
• 1 large egg
• 1 teaspoon vanilla
• ½ cup chocolate chunks (milk, semi sweet or a mixture)

  (84 grams)
• 8 ounces chocolate (dark, milk or a mixture) chopped

  (150 grams)
• ¼ cup cream (whole/heavy/whipping or half and half)

  (60 grams)
• 2 tablespoons butter (soft)

Instructions

• 1 Pre-heat oven 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
• 2 In a small bowl place the butter and chocolate. Place the bowl over a pot with
  water, make sure the water doesn't touch the bottom of the bowl. Heat stirring
  often until the butter and chocolate have melted and is a smooth mixture.
• 3 In a large bowl whisk together the flour, sugar, cocoa, salt, baking powder and
  baking soda.
• 4 In a medium bowl whisk together the yogurt, milk, egg and vanilla until well
  combined.
• 5 Add the yogurt mixture and melted butter/chocolate to the dry ingredients. Mix
  just until combined, make sure the flour has been incorporated, it will probably
  be lumpy but that is perfect. Gently fold in the chocolate chunks.
• 6 Spoon into the prepared loaf pan and bake for approximately 40-55 minutes. Let
  cool for about 15 minutes in the pan then move to a wire rack to cool
  completely. Serve plain, dusted with powdered sugar or drizzled with a simple
  chocolate glaze. Enjoy!
• 7 Heat butter and cream until butter is melted, mix together, remove from heat
  then add the chopped chocolate and stir continuously until smooth, add a little
  extra cream if too thick (make sure cream is warm), set aside 2 minutes to cool
  before using.

Nutrition Info