Don’t let pumpkin have all the fun this fall, chocolate bread and cookies are great too!
Thanks to Matt Lewis and Renato Poliafito from Baked NYC for the original recipe, from their 2010 namesake book, Baked. I haven’t met them, but I know I’d like them. They enjoy these mini loaves for breakfast with peanut butter cream cheese!
Chocolate Mini Loaves
adapted from Baked NYC; makes one pan of mini loaves (8/pan), or one 9- by 5-inch loaf, or 12 cupcakes
- 1 cup dark cocoa powder Valrhona is a great one
- ¾ cup dark brown sugar (High Altitude: less 1 tablespoon)
- ¾ cup granulated sugar (High Alt.: less 1 tablespoon)
- 1½ cups all-purpose flour (High Alt.: plus 2 tablespoons)
- 1¼ teaspoon baking powder (High Alt.: less ¼ teaspoon)
- ¾ teaspoon baking soda (High Alt.: less ¼ teaspoon)
- 1 teaspoon salt
- ¾ cup buttermilk (High Alt.: plus 2 tablespoons)
- ½ cup neutral oil like high-oleic safflower or canola
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 4 to 8 ounces 70% bittersweet chocolate, coarsely chopped
Preheat oven to 350°F. Grease desired pan with spray or shortening (I use canola oil spray).
Mix together dry ingredients (cocoa, sugars, flour, leavenings, and salt) in a large bowl or electric mixer.
Whisk together the buttermilk, oil, eggs and additional yolk, and vanilla extract. Add to dry ingredients and mix until combined. Stir in the chopped bittersweet chocolate.
Portion batter into desired pan. Bake pan of mini loaves about 30 minutes, big loaf 50–60 minutes, and cupcakes about 20 minutes. Cool in pan for 10 minutes, then remove to rack to cool completely.