Tis the Season…
It snowed for the first time in Boston yesterday…it is officially winter time!
And in the winter, nothing’s better than wrapping up in blankets and cozying up to a cup of hot coco.
Unless, of course, your cup of hot chocolate looks like this:
HOT CHOCOLATE BREAD
Amy and I have made a list of things we want to do before the semester wraps up (less than two weeks! Ah!), and baking this was definitely top priority.
This bread is essentially an insanely rich, indulgent chocolate cake. The hot chocolate glaze really brought out the hot-drink-inspired flavor. It’s an over the top, overwhelming awesome treat.
Recipe, courtesty of Culinary Concoctions by Peabody (http://www.culinaryconcoctionsbypeabody.com/?s=hot+chocolate+bread)
Ingredients for Cake:
10 TBSP unsalted butter, at room temperature
1 ¼ cups granulated sugar
1 egg yolk
½ cup buttermilk
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup sweetened hot chocolate mix (powdered)
¼ cup unsweetened cocoa powder
¼ tsp salt
½ tsp baking powder
½ cup milk chocolate chips
1 cup mini marshmallows and an additional 1 ½ cups for the topping
Preheat oven to 350F.
Spray one loaf pan with baking spray or butter and flour them.
Using a stand mixer (or a large bowl and a hand held electric mixer) with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add eggs/egg yolk, one at a time. Beat for 1 minute after each addition. Scape down the sides of the bowl and the bottom of the bowl after each addition.
Sift together the hot chocolate mix, cocoa powder, flour, salt, and baking powder in a small bowl.
In another small bowl mix together the buttermilk and vanilla extract.
Alternating, starting with the dry ingredients first, in thirds to the butter mixture. So dry, buttermilk, dry, buttermilk, dry. Mix until just combined.
Remove from mixer. Fold in chocolate chips and marshmallows using a spatula. Mix in any extra flour that might have not made it into the batter.
Pour batter into loaf pan, going about 2/3 of the way up.
Place loaf on a baking sheet and place in center rack.
Bake for 45-50 minutes, or until a wooden skewer or cake tester comes out clean (might have a little marshmallow, but that’s fine).
Let cool for 5 minutes, then remove from pans and finish cooling on a wire rack.
Glaze when cool
Ingredients for Glaze:
2 cups powdered sugar (sifted)
1/3 cup sweetened hot chocolate mix (powdered)
1 TBSP unsweetened cocoa powder
¼ cup hot milk
In a medium bowl, add the hot milk and cocoa powder. Whisk until cocoa granules have dissolved. Add powdered sugar and cocoa powder and whisk until glaze is smooth and shiny. If too thick, you can add more milk.
To top the cake:
Place a baking sheet under the wire rack where loaves are. Place a bowl under the loaf. This will catch any extra glaze and you can use again for the second glazing.
Pour glaze over loaf. Add a sprinkling of marshmallows (about ½ per each loaf). Press them into the glaze so they stick a little. Do this to all of the loaves. With remaining glaze, go back over with another coating of glaze over the top of the marshmallows.
It was so delicious that our friend was even liking stray icing off of our counter. It was quite the hit!