Super Easy Chocolate Bread
Simple as simple can be, this dark chocolate bread is exactly what a simple bread should be, easy to make and really decadent. This recipe requires very little ingredients and the result is a very soft bread and chocolate-y loaf that stays moist for days if kept properly.

Love all things chocolate? Us too. Check out this simple brownie recipe, banana-choco peanut cake, a decadent chocolate cake recipe, or how about a coffee-chocolate log cake?


  160 g bread flour
  17 g plain flour
  10 g fine cocoa powder
  45 g sugar
  6 g active dry yeast
  65 tbsp water
  2 eggs
  25 g butter
  50 g 65% dark chocolate, chopped into small pieces
  9 x 4 x 7- inch non-stick baking pan



Place bread flour, plain flour, cocoa powder, sugar and active dry yeast in a mixing bowl attached to the Kenwood Chef Sense.


Fit the mixer with a dough hook and get ready to knead.


Add in water and an egg into the dry ingredients and start kneading with medium speed.


Keep mixing for about 10 minutes until dough is formed.


Add in the butter and mix on high speed for another 5 – 10 minutes, the dough will break apart when fat is added and will eventually combine to become a smooth and shinny dough.


Shape the dough into a ball and place in a clean bowl, cover with cling film and place in a warm area for 30 – 45 minutes to proof.


Once the dough has doubled in size, punch down to release air and flatten into a disc and then sprinkle with chocolate pieces, roll the dough up and place into a baking pan and let proof for the second time for about 30 – 40 minutes.


Preheat an oven to 180 degrees Celsius for 30 minutes. Insert the tray into the oven and bake for 30 – 40 minutes until the bun is golden brown on the surface.

chocolate cake