Sunday, March 3, 2013

Starbuck's Cinnamon Chocolate Bread

One morning I was in Starbucks and saw this incredible chocolate bread. Normally I am not terribly smitten or tempted by the baked goods at Starbucks (frankly they are usually overpriced and stale)... but this looked so amazing I had to try it. BOY! Did it deliver.  So much so that I googled it and found the recipe.

Now, I have made 2 batches and I have to tell you.... You MUST follow the recipe exactly and the dutch processed cocoa is key ( I finally found mine at Sprouts). The first batch I made with regular unsweetened baking cocoa and the bread was just okay. Not the bread that I had at Starbucks. The second time I had found the right cocoa and the finished product was perfect. 

Without further adue... I give you....
Starbuck's Cinnamon Chocolate Bread

Ingredients (makes two loaves):
Chocolate Batter –
  • 3 sticks unsalted butter at room temperature
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 2 cups flour
  • 1 ¼ cup dutch processed cocoa
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • ¼ cup water
  • 1 tsp vanilla
Step 1 – Preheat oven to 350 F. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.
Step 2 – To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.

Step 3 – Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.

Cocoa Spice Topping –
  • ¼ cup granulated sugar
  • ¾ tsp cinnamon
  • ½ tsp dutch processed cocoa
  • Pinch of ground ginger
  • Pinch of ground cloves
  • ¼ cup sparkle sugar (for decorating)
Step 4 –  For the topping combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.
Step 5 – Bake for 45-50 minutes.


Susan said...

Whoa doggie, Liz. That looks fabulous.

But three sticks of butter and three cups of sugar? Oh Lordy Lord. That would kinda be a killer calorie count. Yikers.

Glad you gave the secret, though. The kind of cocoa. Thanks for sharing. Susan

P.S. Sorry. Made an error in my first comment so I deleted it.

Ceekay-THINKIN of HOME/Doublewide Decor said...

OOOOOOhhhhhhh....that is just my style...chocolate and cinnamon...seriously. Oh for a slice and a cup of tea!!

Jane Marie said...

Oh, you had me at "chocolate" but the cinnamon is a bonus. I can't wait to try this recipe. Thanks for posting it.

Juju at Tales of said...

Oh how yummy. I'm itching to try it now.

marty (A Stroll Thru Life) said...

Oh my, this sounds soooooo good. Thanks for the recipe. Hugs, Marty

Daniela @Frugal Aint Cheap said...

this sounds and look absoutely delicious!!

kitty said...

I have a Sprouts near me! I'm soooo in love with your dishes (sigh). They are beautiful. The bread looks and sounds fabulous.

Lizbeth McGow said...

Hi Liz...I followed my nose and the chocolate all the way to your recipe! Thank You so much for sharing it...sounds delicious...I must try it since I love everything chocolate. (at a decent price. lol)
Love your photography too!following you on google +