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- October 5, 2020 at 10:48 pm #592509
Double Chocolate Bread in a Can is a rich chocolately moist cake-like bread that is baked in a tin can! It’s a great way to repurpose old cans, just be sure to use a can that doesn’t contain BPA. All of Libby’s food products (like their pumpkin) are BPA free.
Double Chocolate Bread in a Can
1 cup flour
2 tablespoons butter, cut into chunks
6 tbsp granulated sugar
1/4 cup brown sugar
1/4 cup dark chocolate morsels
1/4 cup oil
2 Tbs milk
2 Tbs cocoa powder
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 (15 oz). cans with labels removed
Preheat oven to 350 degrees F.
Generously grease cans with non-stick cooking spray and set them aside until needed.
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, combine sugars, eggs, oil, milk, and vanilla, beating until smooth. Add chocolate mixture. 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 over bake. A dry toothpick indicates over baking.
Allow to cool on a wire rack. To unmold, run a knife around the inside of the can, then overturn and the cake will pop out.
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