Double Chocolate Caramel Mocha Bread
This bread is rich, indulgent, and decadent. The best part is, its also easy! I love butterscotch as much as the next person, but the deep dark chocolate flavor of the bread is so reminiscent of a mocha- which I LOVE- that I went the coffee route because coffee and chocolate are the loves of my life.
Ingredients:
3/4 cup butter, softened
1 1/3 cup sugar
2 eggs
1 Tbsp vanilla extract
1/3 cup Greek yogurt
1/2 cup boiling water - I microwaved the water for a few minutes for the same effect
1 3/4 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 cup milk chocolate morsels
Milk chocolate morsels/ semi sweet/ dark chocolate/white - enough to cover the top of the loaf (about 1 cup depending on how packed you like it)
1 1/3 cup sugar
2 eggs
1 Tbsp vanilla extract
1/3 cup Greek yogurt
1/2 cup boiling water - I microwaved the water for a few minutes for the same effect
1 3/4 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 cup milk chocolate morsels
Milk chocolate morsels/ semi sweet/ dark chocolate/white - enough to cover the top of the loaf (about 1 cup depending on how packed you like it)
1 Duncan Hines frosting creations frosting starter + one packet mocha flavoring (for duncan hines frosting) + one packet caramel flavoring (for duncan hines frosting)
Directions:
1. In mixing bowl beat butter and sugar until creamy. Beat in eggs. Beat in vanilla, greek yogurt and water. Slowly add flour, cocoa, and baking soda. Mix completely. stir in 1 cup milk chocolate morsels.
1. In mixing bowl beat butter and sugar until creamy. Beat in eggs. Beat in vanilla, greek yogurt and water. Slowly add flour, cocoa, and baking soda. Mix completely. stir in 1 cup milk chocolate morsels.
2.Grease the loaf pan, or if you prefer, you can make cupcakes with this as well. I did 3 mini loaves. Pour batter into pan and bake in a 350 degree oven for 60-65 minutes. If you're doing this in cupcakes or something other than a single loaf pan be sure to check the bread after about 45 minutes, less for cupcakes. poking the center of the bread (or cupcakes) with a tooth pick will tell you when they are done. The tooth pick should come out clean.
3.Allow to cool in loaf pan about 10 minutes. Remove to wire rack and cool COMPLETELY.
4. Mix flavor packets into frosting starter, and spread over loaves or cupcakes. Press the remaining chocolate chips (of whatever flavor you decided- I did milk chocolate) onto the frosting. Store in air tight container.
Enjoy!
No comments:
Post a Comment