In the embrace of the kitchen, a symphony of aromas unfolds, where the deep, rich scent of cocoa mingles with the invigorating essence of espresso. This Chocolate Espresso Bread, adorned with a glossy cascade of ganache, beckons all who seek comfort in every luscious slice. Here, indulgence meets artistry — a testament to the beauty of baking.
Why make this recipe
Crafting this Chocolate Espresso Bread is an invitation to slow down and savor serenity amidst the hustle of life. Each ingredient plays its part, merging flavors in a dance that delights the senses. The warmth of freshly baked bread, kissed with the richness of chocolate and the boldness of espresso, transcends mere sustenance — it becomes a moment of indulgence, a shared experience wrapped in love and care.
How to make Chocolate Espresso Bread with Ganache
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar, packed
- 1/2 cup regular unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 3 tablespoons unsalted butter, melted (for topping)
- 1/3 cup granulated sugar (for topping)
- 1 tablespoon regular unsweetened cocoa powder (for topping)
- 1/4 teaspoon ground nutmeg (for topping)
- 1 bag milk chocolate chips (11.5 ounces)
- 3/4 cup heavy whipping cream
Directions:
- Preheat your oven to a gentle 350 degrees F, allowing the air to warm and prepare for the magic that is about to unfold. Gently spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray, ensuring it is ready to welcome the batter with open arms.
- In a spacious mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt. Let their dry symphony harmonize, inviting thoughts of warmth and coziness.
- In a separate bowl, blend the milk, egg, melted butter, and vanilla extract until smooth, a mixture that whispers of delightful decadence.
- Gradually add the dry ingredients to the wet ingredients, folding gently, mindful of the tenderness of the batter until just combined — a celebration of textures.
- Pour the luscious batter into the prepared loaf pan and slide it into the oven, allowing it to bake for 60-70 minutes, or until a toothpick emerges with a few moist crumbs, a sign of your indulgence nearing fruition.
- Upon removing it from the oven, let the bread cool in its pan for 10 minutes, a moment to collect its warmth, before transferring it to a wire rack to breathe.
- For the final flourish, brush the warm bread with melted butter, then sprinkle the granulated sugar, cocoa powder, and nutmeg mixture over it, creating a shimmering crust that beckons with promise.
- To create the ganache, heat the heavy whipping cream in a saucepan until it simmers softly. Pour it over the chocolate chips nestled in a bowl, stirring until they melt together into a glossy, velvety bliss.
- Drizzle the ganache lovingly over the cooled bread, allowing it to set before you indulge in the first enticing slice.
How to serve Chocolate Espresso Bread with Ganache
Serve this decadent creation warm, allowing the ganache to glisten invitingly. Pair it with a steaming cup of coffee or a delicate tea, and relish the flavors that unfold with each bite. Perhaps sprinkle a few chocolate shavings on top for an extra flourish or accompany it with a dollop of softly whipped cream to elevate the experience.
How to store Chocolate Espresso Bread with Ganache
For those moments when self-restraint is necessary, store the remaining slices in an airtight container at room temperature for up to three days. Should you wish to prolong its enchantment, consider refrigerating it, gently warming each slice in the microwave for a few seconds to regain that fresh-baked softness.
Tips to make Chocolate Espresso Bread with Ganache
- Ensure your ingredients are at room temperature for optimal blending and texture.
- Adjust the sweetness of the ganache by choosing your favorite chocolate — semisweet or dark can lend new dimensions to your bread.
- Experiment with adding chopped nuts or a hint of orange zest for an unexpected twist that dances against the familiar.
Variations
In the spirit of exploration, consider adding a swirl of creamy peanut butter or almond butter into the batter before baking. Spice enthusiasts might enjoy incorporating a pinch of cinnamon alongside the nutmeg, invoking warmth and complexity.
FAQs
Can I substitute the milk in the recipe?
Yes, any non-dairy milk such as almond or oat milk can be used as an alternative, lending a unique flavor.
What if I don’t have espresso powder?
You may substitute it with instant coffee granules, adjusting the quantity to suit your preference for coffee intensity.
Can I freeze the Chocolate Espresso Bread?
Absolutely! Wrap it tightly in plastic wrap and seal in a freezer bag for up to three months. Thaw it in the refrigerator, and bring it to room temperature before enjoying.
Each moment spent in the kitchen, each stir of the batter, is a gentle reminder of the art of patience and the beauty that unfolds in the heart of our homes. The soul of baking lies in its ability to connect us — through flavors, aromas, and the delicate balance of ingredients. Thus unfolds the magic of creation, where time seeks to be cherished in simple, delicious moments.
Chocolate Espresso Bread with Ganache
Ingredients
Method
- Preheat your oven to 350 degrees F.
- Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
- In a spacious mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt.
- In a separate bowl, blend the milk, egg, melted butter, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick emerges with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Brush the warm bread with melted butter, then sprinkle the granulated sugar, cocoa powder, and nutmeg mixture over it.
- To create the ganache, heat the heavy whipping cream in a saucepan until it simmers. Pour it over the chocolate chips and stir until melted and glossy.
- Drizzle the ganache over the cooled bread and let set before serving.