March 31, 2013



Cocoa powder and chocolate chip morsels flavors this moist and dense bread. Baking it in a can gives it a fun, rustic, and simple presentation.

Double Chocolate Bread in a Can
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The inspiration for this bread came from Trisha Yearwood of the Food Network. She baked raisin bread in cans to give away as gifts on one of her shows. I loved the simplicity and rustic presentation. I decided to borrow her idea, but used my own bread recipe. It’s chocolaty, dense, and lip-smacking good.

Double Chocolate Bread in a Can, bread unmolded and stacked on plate

You will need to plan ahead and get yourself some empty cans. This recipe requires four 15 ounce cans. Remove the labels before use.

Incidentally, this would have been the perfect opportunity to empty out that can of lasagna I inadvertently asked my husband to pick up at the grocery store if I hadn’t JUST thought of it. Don’t you hate it when you accidentally write “canned lasagna” when you meant to write “canned carrots” on the shopping list? We were both equally baffled by the item's presence when my husband came home. Believe me, it would make perfect sense if I explained my train of thought at the time. But let’s not make a short story long.

Double Chocolate Bread in a Can, closeup view of bread

Feel free to make the cans pretty wrapped in a pretty a napkin and tied up with a bow. Or just a simple bow would be nice. Let your creative juices flow!

Anyway, make this the next time you want to say “thinking of you” or “thank you” or “just because” or “I’m hungry” or “I’m bored” :)



2 cups flour                            
2 eggs     
4 tablespoons butter, cut into chunks  
3/4 cup granulated sugar         
1/2 cup brown sugar   
1/2 cup (3 oz.) dark chocolate morsels                                                       
1/2 cup oil                              
1/4 cup milk                                       
1/4 cup cocoa powder                       
1 1/2 tsp. vanilla extract   
1 tsp. baking soda    
1/2 tsp. baking powder                        
1/2 tsp. salt                                                                                                      
4 (15 oz). cans with labels removed


Preheat oven to 350 degrees F.

Generously grease cans with cooking spray. Set aside.

Place butter and dark chocolate in a medium microwavable bowl. Microwave on full power for 30 seconds. Stir. If mixture is not completely melted, microwave an additional 15 seconds and stir. Allow to come to room temperature.

In a large bowl, beat sugars, eggs, oil, milk, and vanilla. Add melted butter and chocolate. Beat until well incorporated, about a minute.

In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Blend well with a wire whisk. Stir into wet ingredients until well blended.

Fill cans halfway with batter. Place on a baking sheet and bake on the lower half of the oven for about 35 minutes or until a toothpick/skewer comes out with a few sticky crumbs. Do not overbake. A dry toothpick indicates overbaking.

Allow to cool on a wire rack.  Run a knife around the inside of the can before unmolding.

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