I never used to make breakfast. That would involve getting up early in the morning, which I was not fond of doing. Now, though, I like to have something to look forward to when I get up in the morning. While waffles and pancakes are great for days when one doesn’t have to be at work in the morning, breakfast breads and muffins can be made the day before and scarfed down as you run out the door in the morning.
I thought that banana bread was the closest thing to dessert that a reasonable person would eat for breakfast. Sure, breakfast is often sweet and decadent, but some things go over the top. Particularly chocolate bread with three different chocolate sources.
Then again, I could get used to decadent. This loaf is not actually all that sweet. It’s a dark and deep chocolate and not the slightest bit subtle. It’s good on its own, toasted with a bit of butter or peanut butter, or slathered with marshmallow fluff.
This recipe is adapted (heavily) from Baked: Explorations by Matt Lewis and Renato Poliafito.
Ingredients (makes one 9×5 loaf, serves 12-15)
2 eggs plus one yolk
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup chocolate milk
1 t vanilla
1 cup cocoa powder
1 1/2 cups flour
1 1/2 t baking soda
3/4 t baking powder
1 t salt
3/4 cup dark brown sugar
3/4 cup granulated sugar
8 ounces dark chocolate, chopped (or 8 oz. chocolate chips)
Preheat the oven to 350°F. Place the eggs and yolk in a large bowl.
Beat the eggs well.
Add the oil, sour cream, and chocolate milk.
Mix the eggs, oil and dairy well.
Combine cocoa, flour, baking powder, baking soda, and salt in a sieve.
Sift the dry ingredients into the batter.
Mix the dry ingredients in and add the sugars. Make sure to press out any lumps in the brown sugar.
Mix the batter well.
Add the chopped chocolate or chocolate chips.
Fold the chocolate chunks into the batter.
Pour the batter into a buttered and parchment lined 9×5 loaf pan.
Bake at 350°F for an hour and 10-15 minutes.
The finished product is extremely soft and tender, only just firm enough to hold its shape when sliced. Once toasted, it firms up a bit more, enough to hold a smear of marshmallow fluff or any other topping you’d care to add to it.