Tuesday, February 26, 2013

Like Mexican hot chocolate, but in quickbread form

I go to Starbucks every day and order a decaf coffee. Yes, I'm that girl who they have to keep brewing decaf for even though I'm the only one who orders it. And every time in line, I always eye the pastries selection. I usually don't succumb but every once in awhile something calls out to me (the cake pops I cannot resist for example). 

The chocolate cinnamon bread was another item that called out to me, but I made myself promise not to get it until I tried to make it myself. Lo and behold, Starbucks actually posted their recipe on their website so it wasn't too hard to find. And I did a taste test afterwards :)

Adapted from Starbucks

  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup milk
  • 2 Tbsp water
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1/2 cup + 2 Tbsp cocoa powder
  • 1/2 Tbsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

Preheat oven to 350F. In a large bowl, combine butter and sugar. I may have melted the butter a little too much.

Whisk butter/sugar until it looks light and fluffy, like this :)

Add eggs in one at a time, mixing well after each addition. I used three, but if I were to try this again, I'd use only two since the resultant cake didn't turn out as dense as I would've liked.

Add in milk, water, and vanilla, whisking again until well mixed.

Fold in all the dry ingredients (flour, cocoa powder, cinnamon, salt, baking powder, and baking soda).

After dry ingredients have been folded in, beat mixture until well combined.

Transfer to a greased loaf pan and smooth the surface down. Now make the topping.


  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered cocoa
  • Pinch of ground ginger
  • Pinch of ground cloves

Combine topping ingredients in a small cup and mix well.

Cover the cake with the topping. Transfer to oven and bake for 45-50 minutes.

The topping cracked while baking in the oven, oh noez :(

Still delicious when you slice it though...

The one on the left is Starbucks' while the one on the right is mine. The biggest difference is that theirs is more brownie like, while mile is more cake like (which is why I'd cut back on the egg next time). Also they might've used higher quality cocoa than I did, since I just straight up used Hershey's from the regular grocery store. But overall, I approve :)

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