Sweet Mocha Bread

Sweet Mocha Bread

No ratings yet
Servings: 10
Calories: 480
Prep Time 25 minutes
Cook Time 45 minutes
Rising time 1 hour 10 minutes


  • 15 oz strong plain white flour plus extra to dust
  • 1 tsp salt
  • 1/4 oz sachet fast-action dried yeast
  • 3 oz caster sugar
  • 3 large eggs
  • 5 floz double cream
  • 2 oz butter melted
  • oil for greasing

for the filling and topping

  • 3 oz caster sugar
  • 4 tbsp instant coffee granules
  • 7 oz plain chocolate chopped
  • 2 oz pecan nuts chopped


  • Sift the flour and salt into a bowl. Stir in the yeast and caster sugar. In a separate bowl, lightly beat the eggs, cream and melted butter. Make a well in the centre of the flour mixture, then add the egg mixture. Mix everything together to form a soft dough.
  • Turn the dough out on to a floured work surface and knead for 5 to 10 minutes until smooth and elastic.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for about 40 minutes or until doubled in size.
  • For the filling, put 50 g (2 oz) of the caster sugar in a small pan with 5 tablespoons of water and heat gently until the sugar dissolves. Stir in the coffee granules and bring to the boil. Simmer for 1 minute, then remove from the heat and set aside to cool.
  • Grease and line a 20 cm (8 in) springform cake tin.Turn the dough out on to a floured surface and divide into four pieces. Roll out one piece to a 25cm (10 in) round and press into the base of the tin so the edges come slightly up the sides. Scatter over 50 g (2 oz) of the plain chocolate, then spoon over about one-third of the coffee syrup.
  • Roll out another piece of dough to a 25cm (10 in) round and lay this over the first, letting the excess dough come up the sides of the tin and pinching the edges firmly into the first layer of dough. Repeat the layering, finishing with a round of dough. Brush the top lightly with water and scatter with the pecan nuts.
  • Cover the tin with lightly oiled clingfilm and leave to rise in a warm place for about 30 minutes or until the dough nearly reaches the top of the tin. Meanwhile, preheat the oven to 220°C/200°C fan oven/Gas Mark 7.
  • Bake the bread for 15 minutes, then reduce the oven temperature to 170°C/150°C fan oven/Gas Mark 3. Cover the tin with a piece of foil and bake for a further 30 minutes.
  • Put the remaining sugar in a small pan with 4 tablespoons of water and heat gently until the sugar dissolves. Bring to the boil and boil for 1 minute. Remove from the heat and stir in the remaining chocolate. Transfer the bread to a wire rack and drizzle with the chocolate sauce. Leave to cool before slicing and serving.
Calories: 480 kcal
Carbohydrates: 65 g
Protein: 8 g
Fat: 23g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 303 mg
Potassium: 235 mg
Fiber: 3 g
Sugar: 28 g
Vitamin A: 433 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 3 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating