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Easy homemade Chocolate Cake Bread serves up the perfect combination of rich chocolate cake and fluffy bread in one delightful treat. It's one of the most delicious recipes for a decadent dessert or a unique and indulgent breakfast.
Chocolate Cake Bread Recipe
Chocolate cake bread is a soft, fluffy bread with moist chocolate sponge cake swirls in between.
By incorporating the chocolate cake into the bread dough, the recipe achieves a pleasant contrast in textures. The bread provides a soft and fluffy texture, while the cake adds a moist and slightly denser texture. This unique and exciting pastry will surely become your favorite recipe to try at home with only a few simple ingredients.
Why This Recipe Works
This home-baked bread recipe brings an utterly delicious combination of both fluffy bread and rich chocolate cake that everyone enjoys.
This recipe can be enjoyed in various ways. It can be served as a dessert, a snack, or even as a special breakfast treat. Its versatility allows people to enjoy it at different times of the day and for different occasions.
The combination of a swirled chocolate cake within the bread loaf creates an eye-catching and visually appealing appearance. It also makes a tasty gift for family and friends during special events.
Recipe Ingredients
This stunning bread recipe calls for a few ingredients below.
The fluffy sweet bread dough is made from the following ingredients:
- Bread flour
- Caster sugar
- Salt
- Active Dry Yeast
- Egg
- Milk
- Unsalted Butter
The moist chocolate cake requires six simple ingredients:
- Unsalted butter
- Chocolate bar/ chocolate chips/ cocoa powder – If you don’t have any chocolate bar in hand, you may always use the same amount of chocolate chips or 10 g of cocoa powder as a substitute.
- Milk
- Eggs
- Cake flour/ All-purpose flour
- Caster sugar
See the recipe card for full information on ingredients.
How To Make Chocolate Cake Bread
The chocolate cake bread recipe involves a process of combining bread dough with a chocolate cake to create a delicious and unique treat.
First, prepare a smooth bread dough by combining all ingredients besides butter in a bowl. Continue to knead the dough by adding the softened butter with a stand mixer or by hand. Next, let the dough rise until doubled in size.
While the dough is rising, prepare the chocolate cake batter by whisking together melted butter and chocolate, egg yolk, milk and sifted cake flour in a bowl. Beat the egg whites with sugar in a separate bowl until a stiff peak forms. Gently fold the beaten egg whites into the egg yolk mixture, and combines well.
The chocolate cake is baked separately, cooled, and trimmed.
Next, assemble the bread by rolling out the risen bread dough into a rectangle, and placing the chocolate cake on top. Roll it up tightly into a log, and pinch the edges to seal. Transfer the dough to a loaf tin and let it rise again until doubled in size.
Finally, bake the bread for 25 minutes until golden brown. Enjoy.
Baking Tips
- To make soft and fluffy bread, ensure that the dry yeast is fresh and active. Plus, properly knead the dough with a stand mixer or by hand until smooth and elastic. This helps to develop gluten, resulting in a lighter and fluffier texture.
- For the spongy chocolate cake, use room-temperature eggs and milk before starting. This helps the ingredients blend together more easily and promotes better volume and texture.
- Use a gentle folding motion when incorporating the dry ingredients into the egg yolk mixture or when adding the whipped egg whites. This prevents the loss of air and maintains the fluffy texture of the batter.
Frequently Asked Questions
Ensure that your yeast is fresh and active before making bread dough. Proof the yeast by dissolving it in warm milk or water (around 110°F or 43°C) with a pinch of sugar, and let it sit for 5-10 minutes until it becomes foamy. If it doesn’t foam, the yeast may be inactive, and you should use a fresh batch.
Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then, unmold and slice it. Store the leftover bread in an airtight, sealed bag or container. It will last 2 to 3 days at room temperature. Alternatively, you can wrap each slice with plastic film and keep them in the freezer for up to 2 weeks.
To serve, reheat a frozen slice in a toast oven for 1 to 2 minutes until it becomes soft again.
This recipe has 285 calories per serving.
What To Serve With Chocolate Cake Bread
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
Chocolate Cake Bread
Equipment
- 1 10" x 14" baking tin
- 1 9" x 4" x 4" loaf tin
- patchment paper
Ingredients
Bread Dough
- 1 1/2 cups bread flour
- 2 tablespoons caster sugar
- 1/4 teaspoon salt
- 1 teaspoons active dry yeast
- 1 1/2 tablespoons beaten egg
- 1/3 cup milk
- 1 2/3 tablespoons unsalted butter, softened
Chocolate Cake
- 1/4 cup unsalted butter , melted
- 1 chocolate bar , (or 10 g cocoa powder)
- 1/4 cup milk
- 3 egg yolks
- 1/2 cup cake flour
- 3 egg whites
- 1/4 cup caster sugar
Instructions
- Add bread flour, caster sugar, salt, active dry yeast, beaten egg, and milk to a large mixing bowl. Knead the ingredients with a stand mixer fitted with a dough hook until a dough forms. Add the softened butter and continue to knead for 10 to 15 minutes, until the dough is smooth and elastic. (You may also knead the dough by hand.)
- Cover the dough with plastic wrap and let it rise in a warm area for 40 minutes, or until doubled in size. Meanwhile, prepare the chocolate cake and preheat the oven to 302°F (150°C).
- Melt the butter and chocolate bar in a small pot over low heat. Transfer the mixture to a large bowl and let it cool slightly. Next, whisk in the milk, egg yolks, and sifted cake flour. Mix until no dry flour remains, but be careful not to overmix. Set the batter aside.
- Add the egg whites to a separate mixing bowl and beat with an electric hand mixer until foamy. Continue beating while adding the caster sugar in 3 batches, and keep beating until stiff peaks form.
- Fold 1/3 of the whisked egg whites into the batter and gently mix to combine. Then, fold in the remaining egg whites and mix gently. Pour the batter into a 10" x 14" (25 x 35 cm) baking tin lined with parchment paper. Bake for 20 minutes. Once the cake is baked, remove it from the oven and let it cool. Unmold the cake and remove the parchment paper. Trim the edges and set aside.
- Transfer the bread dough to a floured work surface. Roll out the dough into a rectangle slightly larger than the chocolate cake. Place the chocolate cake on top of the dough and roll it up tightly into a log, pinching the edges to seal. Transfer the log to a greased loaf tin. Cover the tin with plastic wrap and let it rise for 45 minutes, or until doubled in size.
- Preheat the oven to 374°F (190°C). Brush the loaf with beaten egg and bake for 25 minutes, or until golden brown. Remove from the oven and let cool. Unmold and enjoy.
Notes
- To make soft and fluffy bread, ensure that the dry yeast is fresh and active. Plus, properly knead the dough with a stand mixer or by hand until smooth and elastic. This helps to develop gluten, resulting in a lighter and fluffier texture.
- For the spongy chocolate cake, use room-temperature eggs and milk before starting. This helps the ingredients blend together more easily and promotes better volume and texture.
- Use a gentle folding motion when incorporating the dry ingredients into the egg yolk mixture or when adding the whipped egg whites. This prevents the loss of air and maintains the fluffy texture of the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe for chocolate cake bread calls for a loaf pan 9x4x4, but all the loaf pans I’ve seen are 8x (about) 4×4. was that a typo in your recipe or do I have to try and find larger loaf pans.
yes, 8x4x4 also works for this recipe.
How much is 1/4 cup melted butter in metric?
It will be 1/2 stick (or 8 tablespoons) of butter.