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Close up of Chocolate Bread with slice cut out of it and served on a plate in the background
55Total Time
25Prep Time
30Bake Time
A little effort

Chocolate bread

3 Reviews

About the bake

Chocolate and bread is surely everyones idea of heaven - well - it's ours anyway! To recreate this rich and fluffy bake in the comfort of your own kitchen, follow our 7 simple steps and 7 simple ingredients (as well as some warm tap water).

Made with Billington's Unrefined Light Muscovado sugar, expect undertones of honey and creamy fudge flavours coming through your bake and accompanying the rich hit of cocoa powder. Somewhere between bread and cake - either way it's simply delicious and waiting for you to bake and serve up.

Chocolatey bread your thing? Us too, so thankfully we have plenty more recipe bake-spiration. Keep it classic but with a twist, with our Chocolate Bread and Butter Pudding, or get nutty with a Chocolate and Pistachio Breakfast Wreath - the perfect party centrepiece.

55Total Time
25Prep Time
30Bake Time
A little effort


  1. Step 1:

    Melt 75g of the chocolate and all the butter together.

  2. Step 2:

    Place the flour, sugar, salt, cocoa powder, yeast and warm water into a mixer with a dough hook attached or into a mixing bowl.

  3. Step 3:

    Add the melted chocolate butter and mix to a soft dough. Knead for 5 minutes (or 10 minutes if you are kneading by hand).

  4. Step 4:

    Chop the remaining chocolate into smallish chunks. Knead the dough on a lightly floured board for 10 minutes, kneading the chocolate into the dough at the end.

  5. Step 5:

    Shape the dough into a sausage and place into a greased savarin tin (21cm/9” diameter).

  6. Step 6:

    Leave to prove until double in size. Preheat the oven to 190°C (fan 170°C, gas mark 5).

  7. Step 7:

    Bake for 30 minutes.


    • 200g Plain chocolate (70% cocoa)
    • 25g Butter
    • 350g Very strong wholemeal bread flour
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Salt
    • 2 tbsp Cocoa powder (sieved)
    • 1.5 tsp Easy bake yeast
    • 250ml Warm water

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