In Good FlavorCocoa powder and chocolate chips morsels flavor this moist and dense Double Chocolate Bread in a Can. The cake is baked in a can for a fun, rustic, and simple presentation.
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.
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, making these cakes was the perfect opportunity to use up the canned lasagna I inadvertently asked my husband to pick up at the grocery store. What? You didn’t know lasagna comes in a can?
Well, I didn’t either…until I accidentally wrote “canned lasagna” instead of “canned carrots” on a shopping list for my husband. We were both equally baffled by the item’s presence when he came home from the grocery store. We both learned something new about lasagna that day. Haa haa!
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” 🙂
Recommended supplies:
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- Mixing bowls—I have this set which consists of various sizes.
- Wire whisks for blending.
- Electric mixer—this handheld mixer has 9 speeds and comes with a storage case.
- Silicone spatulas for scraping dough.
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Double Chocolate Bread in a Can
Description
Cocoa powder and chocolate chips morsels flavor this moist and dense Double Chocolate Bread in a Can. The cake is baked in a can for a fun, rustic, and simple presentation.
Ingredients
Instructions
- 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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