Hubs’ daughter was here this summer and she is a chocoholic to the max. I’m sure she would have “improved” this recipe with a generous drizzle of chocolate sauce, if I had any on hand. The recipe was originally for muffins, but we made it as bread; it is quick and easy and perfect for the novice baker. The recipe was enough so I could make a mini loaf (to taste test) and a regular sized loaf, so she could take one home.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons best quality cocoa powder
- 3/4 cup superfine sugar
- 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
- 1 cup milk
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.
- Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins/bread.
- Pour into greased loaf pan and sprinkle the remaining 1/4 cup chocolate chips on top. Bake for 20 minutes or until the loaf is dark, risen and springy.
Serve warm, with a glass of cold milk. Enjoy!