End of Summer
Summer is drawing to a close, even if the weather doesn’t always show it—Austin, TX still feels like a heat wave, while Birmingham, England has been gloomy for weeks. The shift toward autumn may take a few more weeks, but we’re already excited for cozy mornings and slow afternoons. Autumn is the perfect season to settle in with a warm drink, a soft blanket, and a slice of something baked. This year we’re doubling down on comfort with recipes that invite you to bake on rainy afternoons and enjoy the simple pleasures of home. Today’s recipe is one to bookmark for those crisp, leaf-fall days: a sweet, chocolate-filled loaf that sits somewhere between cake and bread.
Today’s Recipe
If you’ve ever wished for a hybrid of cake and bread that you can slice, toast, and top, this chocolate swirl loaf is for you. It’s not merely a cake baked in a loaf tin, but a rich, slightly brioche-like sweet bread with a pronounced chocolate swirl. We were inspired by cinnamon swirl breads and chocolate-filled pastries, and this recipe adapts those ideas into a single, sliceable loaf. The result is tender, rich, and perfect for breakfast or dessert.
How to Make Chokoladebrød
This recipe follows the steps of an enriched, yeasted dough similar to cinnamon rolls or sweet dinner rolls. A small addition of espresso or strong instant coffee enhances the chocolate depth—optional but recommended. Knead until the dough is smooth and elastic, then allow the first rise for about 45–60 minutes. Roll the dough, brush with egg white or softened butter, and sprinkle a mixture of sugars, cocoa powder, and chocolate chips. Roll tightly, seal the seams, and place the loaf in a parchment-lined pan for a second rise. Bake until set and golden, about 30–35 minutes. An optional chocolate icing adds a finishing touch, but the loaf is equally delicious plain and warmed, then spread with butter.
Chokoladebrød (Chocolate Swirl Bread)
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IMPORTANT NOTE:
We bake using a digital scale and metric measurements (grams and milliliters) for consistency. Our recipes are developed in a convection (fan) oven; times and results may vary with other oven types.
Ingredients
Dough
- 120 ml (1/2 cup) milk
- 30 ml (~1 shot) espresso
- 2 tsp instant yeast (or 2.25 tsp active dry yeast)
- 1 large egg
- 1 egg yolk
- 50 grams (1/4 cup) sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 325 grams (about 2 2/3 cups) all-purpose flour
- 50 grams (~1/2 cup) unsweetened cocoa powder
- 57 grams (4 tbsp) unsalted butter, softened
- 1 egg for egg wash
Remonce (Filling)
- 1 egg white (or use melted/softened butter)
- 20 grams brown sugar
- 20 grams granulated sugar
- 10 grams (~1.5 tbsp) unsweetened cocoa powder
- Pinch of salt
- 100 grams (~3/4 cup) chocolate chips (or chopped chocolate)
Icing (Optional!)
- 113 grams (1 cup) powdered sugar
- 1 tbsp unsweetened cocoa powder
- Water or milk, to thin
- Chocolate chips for decoration
Instructions
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Warm the milk until fingertip-warm—not hot. If using active dry or fresh yeast, dissolve it in the milk with one teaspoon of the sugar and let it sit 5–10 minutes until foamy. For instant yeast, you can add it directly later without proofing.
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Whisk the egg, egg yolk, remaining sugar, vanilla, and salt in a large bowl or stand mixer bowl until combined.
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Stir the milk and yeast into the egg mixture, then add the espresso and mix until uniform.
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Sift or whisk together the flour and cocoa powder to remove lumps before adding to the wet ingredients.
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Gradually add the dry mix to the wet, stirring or using a dough hook. Once the dough forms, begin kneading. Add flour slowly—it’s easier to add more than to correct an overly dry dough.
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Incorporate the softened butter and continue kneading until the dough is smooth and elastic, about 5–10 minutes. Use a dough hook if you prefer not to knead by hand.
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The dough should be soft, smooth, and slightly tacky before the first rise—neither sticky nor dry.
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Cover and let the dough rise 45 minutes to an hour, until doubled. Use the poke test: if an indentation remains, it’s ready.
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Prepare the filling by combining brown sugar, granulated sugar, cocoa powder, and a pinch of salt. Mix well and set aside.
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Roll the risen dough into a rectangle roughly 7.5″ by 18″ (or sized to fit your loaf pan). Keep the width narrower than the loaf pan for a good swirl.
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Brush the dough with egg white (or melted/softened butter) so the filling adheres evenly.
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Evenly sprinkle the sugar and cocoa mixture over the brushed dough.
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Scatter the chocolate chips in a uniform layer over the filling.
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Roll the dough tightly from the short side to create a pronounced swirl. Pinch the seam and ends closed and roll gently to flatten the seam.
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Line a loaf pan with parchment and oil any exposed sides. Place the loaf in the pan with parchment overhanging for easy removal, then cover.
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Let the loaf rise another 45 minutes while you preheat the oven to 350°F (175°C).
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Whisk one egg with a splash of water to make an egg wash and brush it over the loaf before baking.
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Bake for 30–35 minutes, until the loaf is set and a skewer inserted in the center comes out clean or with a few moist crumbs.
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Remove from the pan and cool on a wire rack for 20–30 minutes before slicing.
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For optional icing, mix powdered sugar and cocoa, then add water or milk a little at a time until you reach the desired consistency. Drizzle over the cooled loaf and top with extra chocolate chips if desired. Serve warm—if skipping icing, slice and toast in a toaster oven and spread with butter.
