Starbucks Chocolate Cinnamon Bread

[kaci]

Starbucks Chocolate Cinnamon Bread


Chocolate Batter:
3 sticks unsalted butter, at room temperature
3 Cups granulated sugar
5 Large eggs, at room temperature
2 Cups all-purpose flour
1-1/4 Cup Dutch-processed cocoa (I used Hershey's Special Dark cocoa)
1 Tablespoon ground cinnamon
1 Teaspoon salt
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 Cup buttermilk
1/4 Cup water
1 Teaspoon vanilla extract

Cocoa-Spice Sugar Crust:
1/4 Cup granulated sugar
3/4 Teaspoon ground cinnamon
1/2 Teaspoon Dutch-processed cocoa powder
1/8 Teaspoon ground ginger
1/8 Teaspoon ground cloves
1/4 Cup white decorating sugar


Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the
bottom of the pans with overhanging sheets of parchment paper (this will
make it easier to remove the baked cakes.)

Make the Chocolate Batter: In the bowl of an electric mixer cream together
the butter and sugar with the paddle attachment on medium speed, until light
and creamy, about 5 minutes. Add eggs one at a time, beating until each egg
is completely incorporated before adding the next and scraping down the
sides of the bowl several times.

Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt,
baking powder and baking soda. In another bowl, whisk together the
buttermilk, water and vanilla. With mixer on low speed, alternately add the
flour mixture and buttermilk mixture to butter, beginning and ending with
the flour and beating just until blended. Divide the batter between the two
pans, shake the pans to even the tops and set aside.

Make the Cocoa-Spice Sugar Crust:

In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and
cloves. Sprinkle the surfaces of both batters with the decorating sugar.
Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a
toothpick inserted in the center comes out clean, about 45 to 50 minutes.
Let cool completely, run a thin knife around the sides to release the breads
and remove from pans.

From the kitchen of Marcus Samuelsson

Source: Starbucks