Rich Chocolate Bread (Print Version)

Deliciously moist and fudgy chocolate bread packed with swirls of fudge sauce, perfect for dessert or as a sweet treat for any time of the day.

# Ingredients:

01 - ½ teaspoon fine sea salt.

02 - 1 teaspoon baking soda.

03 - 1 cup fresh buttermilk.

04 - ½ cup butter, softened at room temperature.

05 - 1 tablespoon pure vanilla extract.

06 - ½ cup Dutch-process cocoa powder.

07 - 1 cup granulated sugar.

08 - Two large eggs, brought to room temperature.

09 - 1½ cups all-purpose flour, measured carefully with a spoon.

10 - ½ cup hot fudge sauce, slightly warmed, with extra for garnish.

01 - Set your oven to 350°F. Coat your loaf pan (9x5-inch) with non-stick spray or butter.

02 - Stir together flour, cocoa, salt, and baking soda in a bowl. Make sure it's smooth with no lumps!

03 - Beat sugar with butter until it looks creamy and pale. Add the eggs, one at a time, and then toss in the vanilla.

04 - Gradually add the dry mix and buttermilk, swapping between each. Start and finish with the dry mix. Gently mix in that warmed fudge sauce.

05 - Pour the batter into your pan and even out the surface. Bake for 50-60 minutes. Let it rest in the pan for 10 minutes after baking.

06 - Once cooled completely on a wire rack, drizzle more warm fudge sauce on top before serving.

01 - When stored the right way, this chocolate loaf stays good for up to 4 days.

02 - The fudge sauce melts into the bread, leaving rich, gooey chocolate spots.