I love baking anything chocolate, and I can’t resist a soft and fluffy loaf. And of course, adding mini chocolate chips is a must and finishing off with a thin layer of icing is the perfect ending.
Whether you’re enjoying this chocolate loaf for breakfast, dessert, or an evening snack, pair it with your favourite hot beverage, and don’t feel guilty if you indulge in a second slice.
Ingredients
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 cup flour
1/3 cup cocoa powder
2 tsp baking powder
1/3 cup mini chocolate chips
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Line a loaf pan with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour, cocoa powder, and baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the chocolate chips.
- Pour the batter into the pan.
- Bake for 40-45 minutes or until you can pierce the middle of the loaf with a toothpick and it comes out clean.
- Lift out the loaf from the pan and place it on a wire rack. Remove the parchment paper.
- Cool completely.
- When the loaf is cooled, whisk together the milk and the icing sugar until smooth.
- Drizzle the icing on top of the loaf.
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