This is supposedly straight from Starbucks and while it is VERY good, mine never comes out as dense as their’s.  Mine is definitely a softer, fluffier bread but wow is it great.  I usually don’t put all the sugar mixture on top before baking. This one is very popular at hubby’s office. It is VERY important that you use Dutch Processed Cocoa or find the emergency substitution online to use regular cocoa. I tried the emergency substitution once and it didn’t come out very good.


cocoa-Spice sugar Crust

Now if you are lucky enough to live close to a Trader Joe’s …go fast, well within the speed limit, and buy some JOY.  They sell this wonderful grinder filled with sugar, chocolate and coffee beans.  It is our favorite way to give the bread a lovely, tasty crunch on top instead of the above topping.  When I do use the above topping I never use all of it.


How to make it

  • Preheat oven 375 F. Grease two 9x5x3-inch loaf pans and line bottoms with parchment paper.
  • 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 45-50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
  • HOWEVER if you really want a wondrous sugary, coffee chocolate crunch find your nearest Trader Joe’s and buy some JOY….
  • This is not my recipe. It is copied from the recipe card given out freely at my local Starbuck’s coffee house.