Chocolate Bread

 Ingredients

Bread

1 ½ cups (187.5 g) all-purpose flour

1 ½ cups (300 g) light brown sugar, packed

½ cup (59 g) regular unsweetened cocoa powder

½ tsp espresso powder

 2 tsp baking powder

½ tsp kosher salt

1 ¼ cups whole milk

1 large egg, room temperature

2 tbsp unsalted butter melted

1 tbsp vanilla extract

Topping

3 tbsp unsalted butter melted

⅓ cup (67 g) granulated sugar

1 tbsp regular unsweetened cocoa powder

¼ tsp ground nutmeg

Milk Chocolate Ganache

1 bag (11.5 ounces) milk chocolate chips

 ¾ cup (6 ounces) heavy whipping cream

 

Instructions

Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until well combined.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. The batter should be slightly loose; avoid over-mixing.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack placed over a large piece of parchment paper.

Topping

While the bread is still warm, brush the entire surface with the melted butter for the sugar coating. In a small bowl, mix the sugar, cocoa powder, and nutmeg. Evenly sprinkle this mixture over the butter-coated surface of the bread, pressing gently to help it adhere. Turn the loaf as needed to coat all sides completely. Set aside while you make the ganache.

Ganache

Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.

In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.

Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted. Pour or drizzle the ganache over the top of the bread. Let it drip down the sides for a beautiful finish. After adding the ganache, let the bread rest for a few minutes to allow the ganache to firm up before slicing.

 

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