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Double Chocolate Batter Bread

Double chocolate delight! Bake this delicious tangy bread mixed with cocoa and drizzled with chocolate chips.

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  • prep time 30 min
  • total time 2 hr 40 min
  • ingredients 11
  • servings 12
 

Ingredients

3 1/2
cups All-Purpose Flour
1/3
cup unsweetened cocoa
1/3
cup sugar
1/4
teaspoon salt
1/4
teaspoon baking soda
1
package active dry yeast
1 1/2
cups buttermilk
1/4
cup butter
2
eggs
1
(12-oz.) pkg. (2 cups) semisweet chocolate chips
2
teaspoons oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Generously grease 12-cup Bundt® pan. In large bowl, combine 2 1/2 cups of the flour, cocoa, sugar, salt, baking soda and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; beat at low speed until moistened. Beat 3 minutes at high speed.
  • 2 By hand, stir in remaining 1 cup flour and 1 1/2 cups chocolate chips. Spoon dough evenly into greased pan. Cover with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
  • 3 Heat oven to 350°F. Uncover dough; bake 35 to 45 minutes or until toothpick inserted near center comes out clean. Immediately invert bread onto wire rack; remove pan. Cool 45 minutes or until completely cooled.
  • 4 Place remaining 1/2 cup chocolate chips and oil in resealable food storage freezer plastic bag; seal bag. Knead bag to evenly distribute oil. Microwave on HIGH for 30 to 60 seconds or until melted. Cut small hole in bottom corner of bag. Squeeze bag to drizzle melted chocolate over cooled bread.
  • 1 Generously grease 12-cup Bundt® pan. In large bowl, combine 2 1/2 cups of the flour, cocoa, sugar, salt, baking soda and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; beat at low speed until moistened. Beat 3 minutes at high speed.
  • 2 By hand, stir in remaining 1 cup flour and 1 1/2 cups chocolate chips. Spoon dough evenly into greased pan. Cover with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
  • 3 Heat oven to 350°F. Uncover dough; bake 35 to 45 minutes or until toothpick inserted near center comes out clean. Immediately invert bread onto wire rack; remove pan. Cool 45 minutes or until completely cooled.
  • 4 Place remaining 1/2 cup chocolate chips and oil in resealable food storage freezer plastic bag; seal bag. Knead bag to evenly distribute oil. Microwave on HIGH for 30 to 60 seconds or until melted. Cut small hole in bottom corner of bag. Squeeze bag to drizzle melted chocolate over cooled bread.

EXPERT TIPS

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Expert Tips

This delicious bread contains two forms of chocolate: cocoa powder and semisweet chocolate. Present the bread as a gift with the recipe to that special chocolate-lover on your list.

Despite its name, buttermilk contains no butter. It is skim milk that has had friendly bacteria cultures added to thicken it and give it a tangy flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
380
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
45mg
45%;
Sodium
160mg
160%;
Total Carbohydrate
54g
54%
(Dietary Fiber
4g
4%
  Sugars
24g
24%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
20%;
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.