Chocolate Cardamom Swirl Bread

*This post is sponsored by Urban Platter.

This chocolate cardamom swirl bread is a breakfast delight. Toast it and slather tons of butter over it or make it into a French Toast. The swirly chocolate cardamom interiors add intensely decadent flavour to it.

Chocolate Cardamom Swirl Bread - The Cupcake Confession-2


watch the video:



There is something incredibly therapeutic about making bread! There is so much going on, the rising of the dough, the activation of the yeast, bringing it to life, the soft fluffy interiors. There are so many varieties of breads. You have the plain white bread then you have the cinnamon roll dough. Sourdough and Pizza Doughs are my absolute favourite. Basically, what I’m trying to imply is that – I love my bread! I tried to do something different here by incorporating exciting flavours inside the bread in a swirly pattern with this chocolate cardamom swirl bread and you are going to be in love with it when you make it.


It all begins with Urban Platter’s Professional Active Yeast. You add some sugar and warm milk and let the yeast do its thing. Leave it for 10 minutes and it’ll come to life making the mix all frothy and foamy. It’s very important to get this step right because let’s be honest, the fate of your bread depends on how well activated the yeast is. There are two very important points to keep in mind when you are working with yeasted doughs


Chocolate Cardamom Swirl Bread - The Cupcake Confession-4


i. Yeast needs something sweet to feed on. That is why you need to add anything sugary in the mix. I usually add caster sugar. You could add honey or any sweetener of your choice. You don’t need a whole lot of it. Just a couple of teaspoons for 1 – 2 teaspoons of yeast is plenty.

ii. Next, it needs warmth. This is added through your liquid ingredients. I’ve used milk just to add to the richness of the dough. You could add water if you wanted to but I love the tenderness that the bread gets with the warmed milk. The temperature of the milk is also very crucial. You don’t essentially need a thermometer, all you need is your finger. Dip it into the milk, if you’re able to do so without feeling any warmth, then it’s not going to activate the yeast. If it’s so hot that you burn your finger, it will kill your yeast. You should feel warm but without any discomfort. Almost like the water you soak yourself in a bath! Warm, snuggly and cozy.

That’s exactly how the yeast would feel when mixed with sugar and warm liquid giving your bread the most beautifully crusty texture on top and soft, tender airy interiors.


Chocolate Cardamom Swirl Bread - The Cupcake Confession-1


I like to refrigerate the dough overnight. It just helps the flavours develop. I’ve made this bread eggless and added condensed milk for some body. Once proved for an entire day in the fridge, you will take it out and let it cool to room temperature, about 1 – 1.5 hours. In the meantime, you can chop your chocolate and make the butter-sugar-cardamom powder mix.


The beautiful chocolate cardamom swirls on the inside of the bread make my heart flutter in delight! I mean, it’s seriously such a decadent bread! You’d ideally want the bread to cool completely to room temperature, which takes roughly 4 – 5 hours! Obviously by now you may know that I’m a rather impatient soul! So within an hour, I had sliced right into it and you can see the gooey melting chocolate swirls inside. DELICIOUSNESS will never be the same again! 🤤


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I really hope you make this chocolate cardamom swirl bread, it’s so easy! Although it takes a bit of time, you’re not actually the one doing the work so it’s pretty straightforward in that respect! When you make this decadent little treat, don’t forget to click a snap and post it to Instagram and tag me.


Happy Baking!

Chocolate Cardamom Swirl Bread


    For the Bread Dough:
  1. 1 tablespoon caster sugar
  2. 2 teaspoons Urban Platter’s Professional Active Dry Yeast
  3. 180 grams warm milk
  4. 350 grams all-purpose flour
  5. ½ teaspoon sea salt
  6. 120 grams condensed milk
  7. 25 grams butter
  8. For the Filling:
  9. 100 grams dark chocolate
  10. 50 grams butter
  11. 50 grams caster sugar
  12. 1 teaspoon cardamom powder


  1. Begin by activating the yeast. In a bowl, add the yeast and caster sugar.
  2. Pour warm milk and mix well.
  3. Let the yeast mix sit undisturbed for 10 minutes. It will start to get frothy.
  4. Begin making your bread dough.
  5. In the bowl of a stand mixer with dough hook attachment, add the flour and salt. Mix on low speed for 1 minute until well mixed together.
  6. Add the activated yeast mix and mix on low speed for 1 minute and gradually increase speed to medium.
  7. Mix until roughly combined, then add the condensed milk and mix well for 2 minutes on medium high speed.
  8. You can even knead the dough by hand. To do so, you would have to knead for a total for 5 minutes.
  9. Then add the butter and mix on medium high speed on the stand mixer for 3 minutes. If kneading by hand, do so for 5 minutes.
  10. The dough will be soft by now and gluten will have activated.
  11. Place in a very lightly greased bowl, cover with kitchen towel and refrigerate for 24 hours.
  12. The next day, take the dough out of the refrigerator and keep in a warm dark place and let it come down to room temperature.
  13. In the meanwhile, make your filling. Mix softened butter and sugar until well combined and smooth.
  14. Add the cardamom powder and mix well.
  15. Keep aside.
  16. Roll the dough to 10 inch x 16 inch.
  17. Spread the butter-sugar-cardamom powder mix in a thin layer.
  18. Sprinkle dark chocolate chunks over the surface.
  19. Starting from the smaller side, begin rolling the dough as tightly as possible. Refer to the video for guide.
  20. With the seam side down, place into a greased loaf tin.
  21. Cover loosely with kitchen towel and keep in a warm dark place to gently rise, about 1.5 hours.
  22. Preheat oven to 180 C / 350 F.
  23. Place in middle rack for 30 minutes.
  24. Take it out of the oven and let it cool in tin for about 30 minutes. Transfer to a wire rack to cool completely.
  25. Let the loaf cool down to room temperature. This takes about 4-5 hours.
  26. Slice into the loaf. Serve with tea / coffee.

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