The smell of cinnamon always reminds me of Christmas, so that’s why I thought I should share this amazing chocolate & cinnamon swirl loaf recipe with you made by the talented Bianca Davies from The secret life of Bee. The following is from her blog:
If you’ve ever wondered what carbohydrate heaven looks like… it looks like this. Swirls of melted chocolate with hints of cinnamon in between layers of soft fluffy dough clouds. Bliss. This loaf came about because I wanted to make a babka. Babka requires some patience which I lack most of the time (especially while driving) so this is my solution to a sweet treat that’s rather similar, but a lot faster.
This recipe makes a large loaf. Don’t be like me and insist it can fit into a smaller one. You will regret it and make a mess. If you don’t have a large loaf tin rather make two smaller ones. The one I finally and wisely used was 23 x 13 x 8 cm. You can also make quite a few variations of this loaf by adding some nuts and other spices to the chocolate layer. I think even crumbling something like a crunchie chocolate bar into the swirl layer could be divine. So get baking and be prepared to lick the spoon. A LOT.
Chocolate & Cinnamon Swirl Loaf
makes 1 large loaf
- 375ml warm water
- 10g instant dry yeast
- 100g brown sugar
- 560g flour, divided in two
- 1 tsp sea salt
- 60g butter, softened
- 2 tsp vanilla paste
For the filling:
- 150g dark chocolate, roughly chopped
- 120g butter
- 30g cocoa powder
- 2-4 Tbsp cinnamon sugar
Pour warm water into a bowl and sprinkle in the yeast. Set aside for 5 minutes until foamy. Add the brown sugar and mix.
Place 280g of flour and the sea salt into the bowl of a stand mixer fitted with a paddle attachment.
Pour in the yeast mixture and mix until well combined. Add the butter in dollops and mix in well. Add the vanilla and mix.
Now add the second half of the flour a little bit at a time. Once all the flour has been well incorporated scrape down the dough into a ball and change the paddle attachment for the dough hook. Knead the dough for 5 minutes until silky and elastic.
Place dough in a large oiled bowl and leave to rise somewhere warm for 1 hour. Once the dough has doubled in size it’s good to go.
For the filling: Place the chocolate and butter into a double boiler and melt. Allow to cool and then mix in cocoa powder. Place in the fridge if you need it to firm up a little into a spreadable paste like texture.
Punch down and roll out dough onto a floured surface into a long rectangle. Try keep the short side as long as your loaf pan for ease later on.
Spread with chocolate paste and then dust with cinnamon sugar.
Roll into a log starting at the short side of the rectangle. Slice the log in half length-ways and then criss cross the two sliced logs together. Cut off the pointy ends of the log.
Place in a well greased loaf tin and allow to rise again for 30 minutes.
Preheat oven to 180˚C.
Bake loaf for about 45 minutes until golden brown. Allow to cool before slicing.