While we're on the subject of Chocolate Bread
I made
this today. It's NOT a cake! The dough itself, without all the added chips and glaze, is a lovely, soft yeast bread with a subtle chocolate flavor. (I used Special Dark cocoa for this, which is more intense than regular cocoa.) Add the filling and it's a decadent treat.
FYI, I skipped the sponge step and just used added that amount of yeast to the second step. The initial rise took longer than 1 1/2 hours, but it was a cool-ish day here, too. The sponge would probably give a more complex flavor along with a slightly faster rise, but isn't necessary.