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.
Michelle W. in Calif. says
March 25, 2008 at 4:17 pmA 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!!!
Anna says
March 25, 2008 at 1:27 pmNo way! 😉
Joe says
March 25, 2008 at 1:24 pmThey make both products 🙂
Anna says
March 25, 2008 at 12:55 pmStacie, 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!!!!!
Amy says
March 25, 2008 at 10:34 amInteresting that some of the recipes use Clabber Girl, some use Rumford.
Sue says
March 25, 2008 at 9:17 amI’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!
stacie says
March 25, 2008 at 8:50 amThanks for the new website! Can’t get enough of them!