Chocolate Loaf


Preparation info

  • Difficulty


  • Makes


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a wonderful addition to your breakfast table. Despite its looks, it is definitely a bread and is quite a surprise, so you might need to prepare people who are expecting it to be cake. It is beautiful plain or toasted with butter or home-made mandarin or strawberry jam.


  • 15 g(½ oz) fresh yeast
  • 40 g( oz) caster (superfine) sugar
  • 310 ml(10¾ fl oz/ cups) milk
  • 400 g(14 oz/3⅓ cups) bread flour, or plain (all-purpose) flour
  • 40 g( oz) unsweetened cocoa powder
  • 40 g( oz) butter, melted


Crumble the yeast into a large bowl and add the sugar. Gently heat the milk in a small pan until it feels just a bit hotter than your finger, then add it to the yeast. Stir through and leave for 10 minutes or so, until the surface starts to turn spongy. Add the flour, cocoa powder, butter and a pinch of salt and mix in well. Knead with your hands for about 6 minutes until the dough is smooth and elastic with no lumps. If your dough is very soft, leave it in the bowl and just punch it around and squeeze it with one hand, holding the bowl with the other. Cover the bowl with a heavy tea towel and leave it in a warm, draught-free place for 1½–2 hours until it has puffed right up. Butter and flour a 30 × 11 cm(12 × 4 inch) loaf tin.

Knock the dough down to flatten it and shape it to the size of the tin. Drop it in, cover the tin with the tea towel and leave it again in a warm place for anywhere between 30 minutes and an hour, until the dough has puffed up over the rim of the tin. While the dough is rising, preheat the oven to 180°C (350°F/Gas 4).

Remove the tea towel and bake the loaf for about 25 minutes, or until the top is firm and the bread sounds hollow when tapped on the bottom. Tip out onto a rack to cool. Once it has cooled down completely, this loaf can be frozen (even just a chunk of it) in a plastic bag and saved for another moment in time.