Comments on: Easy, Moist Chocolate Bread

By: Sarah Kieffer

Sarah Kieffer — Wed, 18 Feb 2026 13:25:45 +0000

In reply to Severina. Yes!

By: Severina

Severina — Sat, 14 Feb 2026 23:58:36 +0000

Can I use Ghirardelli Bittersweet Chips and chop them for the cake and the glaze?

By: Cheryl

Cheryl — Mon, 26 Jan 2026 05:51:42 +0000

This recipe is really good. I tried one the other day, it was not good at all. It’s in the trash. I’ll keep this one.

For those who are having problems making Ganache’, this is where I learned how to make it. It tells you how to make different types and using different chocolate.

https://handletheheat.com/how-to-make-chocolate-ganache/

By: Stephanie

Stephanie — Sun, 12 Oct 2025 02:54:32 +0000

Sophisticated, delicious, and it took just a few minutes to whip together. Love this cake!

By: Barbara

Barbara — Mon, 29 Sep 2025 02:00:15 +0000

Made this for movie night in our house. I chose it because it seemed simple to make. But it was also so moist and delicious.

By: Dawn

Dawn — Mon, 25 Aug 2025 14:00:32 +0000

In reply to SBW.

I had the same problem with the glaze, using Ghirardelli 60% bittersweet bar chocolate and heavy cream. I ended up following the America’s Test Kitchen recipe for ganache frosting, which calls for refrigerating the ganache for 45-60 minutes after it’s melted and stirred together, then beating it with a mixer until it’s creamy. It worked great, and whipped into a nice frosting. I found that the Test Kitchen recipe had a different ratio of cream to chocolate. Next time I might try using less cream with the chocolate, maybe starting with 1/4 cup.
The cake was moist and rich and delicious! I used a Pullman loaf pan and it turned out beautifully. It was a show stopper for a dinner party, and I will definitely be making this cake again and again.

By: Norma

Norma — Sun, 20 Jul 2025 03:20:01 +0000

This chocolate loaf is perfection. It’s isn’t dense at all, actually a light chocolate cake with some fugde like texture. And the glaze is perfect too. Not overly sweet and not overly bitter.

By: PATTI

PATTI — Sat, 19 Jul 2025 23:12:24 +0000

Just to let you know. My recipe had 1/3 cup of oil. The cake turned out very moist and chocolate. I’d make it again. Would be great with vanilla ice-cream.

By: Linda

Linda — Thu, 17 Jul 2025 17:27:55 +0000

Made this today and it’s excellent! Deeply chocolate and nicely moist. The ganache is a nice touch, although, the bread would be fine on its own. I will definitely make the recipe again.

By: Lin

Lin — Thu, 17 Jul 2025 15:41:49 +0000

In reply to Sarah Kieffer. Can I use butter instead?