Best 6 Chocolate Quick Bread With Frosting Recipes

QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
• In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
• Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
• In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
• Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
• Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
• Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
• Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..

CHOCOLATE BREAD

Steps:

• Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
• In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
• Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
• Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

QUICK CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
• Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
• Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

CHOCOLATE QUICK BREAD

Steps:

• In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE BREAD

Steps:

• Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
• Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
• Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
• Bake at 425 degrees F (220 degrees C) for 35 minutes.

BUTTERMILK CHOCOLATE BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans., Pour into a greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.