Ingredients
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or milk mixed with 1 tbsp vinegar)
1/2 cup vegetable oil or melted butter
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup semi-sweet or dark chocolate chips (plus extra for topping)
Instructions
1. Prep: Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In a medium bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.
4. Combine: Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until combined—do not overmix. Fold in 3/4 cup of the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (and no wet batter).
6. Cool: Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.