I have a really yummy recipe for you today. It's not a particularly easy one, but if you go for it - the end result is totally worth it. You really should have a stand mixer for this one - you'll go crazy with a hand mixer. I made it twice with the hand mixer and it took much longer. If you are totally intimidated by this recipe - you can try looking at it just one step at a time - it's just mixing ingredients together! Or my other suggestion would be to bribe a baking friend to make it for you - it does make 2 loaves so you could each have one!
It's a recipe that Starbucks gave out last Fall to go with one of their coffees. They even sold this bread in their stores. I think mine turned out just as fabulous!
Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1-1/4 cups Dutch-processed cocoa
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract
COCOA-SPICE SUGAR CRUST
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
Pinch ground ginger
Pinch ground cloves
1/4 cup decorating or sparkle sugar
1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.
2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
That's all - LOL! I know it's a lot to follow, but it's SO GOOD!!
Looking for more chocolate? Try my "Just Chocolate" recipe index!
Have a blessed day friends!