
Chocolate Loaf Cake
This Quick Chocolate Bread recipe takes just 25 minutes to throw together and will fill your home with the most chocolatey aroma.
Also known as a chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.
Ingredients
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Flour: 
2 cups = 256 grams
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Cocoa Powder: 
1/2 cup = 55 grams
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Granulated White Sugar: 
1/4 cup = 50 gram
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Brown Sugar: 
1/2 cups = 100 grams
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Baking Powder: 
2 teaspoon
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Baking Soda: 
1/2 teaspoon
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Salt: 
– a pinch
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Chocolate: 
1 cup = 2 grams
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Egg: 
2
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Milk: 
3/4 cup = 180 ml + 2 tablespoon
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Butter: 
1/2 cup = 113 grams
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Vanilla Extract: 
1 teaspoon
Directions
Rainy Days ask for CHOCOLATE ~
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Preheat the oven to 180C. Grease and line a roughly 21 cm long loaf tin.
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In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda, and salt.
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Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
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In a separate bowl whisk together the eggs, milk, melted butter, and vanilla until well mixed.
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Mix the dry and wet ingredients together. Fold with a spatula until just combined.
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Pour the batter into the prepared tin, sprinkle over it the remaining chocolate chips.
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Bake for 50-55 minutes until a toothpick inserted into the center comes out with just a crumb or two (you’ll have to try to miss the choc chips though).
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Cool in the tin for 10-15 minutes, then let it cool completely.
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Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again.
Pam-Pam. Time to eat ~
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Poppy Seed Babka
Babka is traditionally filled with either walnut, chocolate, poppy seeds or a mix of cinnamon and sugar. But what makes babka truly special is the way the loaves are shaped: The dough is rolled up around the filling and then sliced down the length to create two long pieces streaked with filling. Twist those pieces around each other, pop them in a loaf pan, and you have babka in all its twisty, layered glory.
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