Buttermilk Chocolate Bread is one of many recipes from the Clabber Girl Baking Powder recipe collection.
They call it a bread, and in some ways it is like a quick bread since it’s baked in a loaf and a bit stiffer than cake. However, it’s got enough sugar and chocolate to double as chocolate cake. Serve with berries and whipped cream and it’s a very satisfying dessert.
Buttermilk Chocolate Bread
Prep time
Cook time
Total time
Buttermilk Chocolate Bread is basically a chocolate loaf cake with an extra moist texture courtesy of buttermilk.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
- 1 stick salted butter or margarine (114 grams), softened
- 1 cup granulated sugar (200 gram)
- 2 eggs, room temperature
- 1 1/2 cups. all-purpose flour (205 grams) or use 205 grams pastry flour
- 1/2 cup cocoa powder (I used Dutch processed)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk, room temperature
- 1/3 C. chopped nuts (optional) or mini chocolate chips
Chocolate Honey Butter
- 1 stick salted butter, softened (114 grams)
- 2 tablespoons honey
- 2 Tbsp. chocolate syrup
Instructions
- Preheat oven to 350° F. Grease and flour an 8 1/2 by 4 1/2 or 9x5 inch loaf pan.
- With an electric mixer, beat the butter and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the nuts (if using) and or chocolate chips.
- Pour into the pan and bake at 350° F for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- In a small mixing bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread. Makes 1 loaf.
Notes
For best results, bring all ingredients to room temperature. You can serve this with Chocolate Honey Butter, make a simple chocolate glaze or just drizzle with a mixture of melted chocolate chips & coconut oil.
A friend sent me the Clabber Girl choc. chip cookie recipe during my whole Levain experimentation, and I don’t know if it was just my baking—-but they were terrible! (it’s the recipe on their website) Even my daughter, when I gave her one, took one bite, handed it back and said “No thank you…” !!! Maybe I should have made them in a pan cookie rather than drop….I don’t know. Just a word of caution!!!
No way! 😉
They make both products 🙂
Stacie, I agree. Oh, and we love “Eclair Cake” too. It’s so unexpectedly delicious.
Sue, thanks again for sending me the Williams Sonoma recipe. I’ll give it a try as well.
Amy, I’m glad to hear that because all I had on hand was (shhhhhhhhhhh) Rumford. Don’t tell Clabbergirl!!!!!
Interesting that some of the recipes use Clabber Girl, some use Rumford.
I’ve made the Congo Bar recipe from one of the Williams Sonoma recipe books and they are always a hit. I’ll bet you’re going to like these!
Thanks for the new website! Can’t get enough of them!