Bread Machine Black Diamond Toast: No Oven? No Problem! Here’s How I Made It
Okay, let’s be real—who doesn’t love a good toast that’s half cake, half bread? I’ve been eyeing black diamond toast for months, but every recipe I found required an oven. Newsflash: I don’t own an oven. Just a sad, lonely bread machine that’s been collecting dust since I tried (and failed) to make sourdough last year. But then I thought… what if I tweak it for the bread machine? Spoiler: It worked. And it was so good. Let me walk you through my chaotic, delicious journey.
Why Black Diamond Toast? It’s a Flavor Explosion!
First off, let’s talk about the hype. Black diamond toast is basically a chocolatey dream: a soft, fluffy bread base with a rich, moist chocolate cake layer on top. Every bite is a mix of chewy bread and decadent cake—plus, that chocolate flavor hits you like a freight train (in the best way). I’ve seen it all over Instagram, and I was determined to make it without an oven. Because let’s be honest, who wants to drop $$$ on an oven just for one toast recipe? Not me.
What You’ll Need (No Oven Required!)
Let’s break down the ingredients. I split them into two parts: the bread base and the chocolate cake layer. Pro tip: Gather everything first—nothing’s worse than realizing you’re out of yeast mid-recipe.
Bread Base Ingredients
- 150g high-gluten flour (trust me, regular flour won’t give that chewy texture)
- 25g sugar (not too sweet—we’ll balance it with the cake)
- 1g salt (yes, even a tiny bit makes a difference)
- 55g water (warm, not hot—you don’t want to kill the yeast)
- 10g milk powder (adds creaminess)
- 1 large egg (room temp, please—mixes better)
- 15g butter (melted, or just soft enough to squish)
- 2g instant yeast (use instant—active dry needs proofing, and I’m lazy)
Chocolate Cake Layer Ingredients
- 65g low-gluten flour (cake flour works too)
- 3 large eggs (room temp—this is non-negotiable for fluffy cake)
- 75g granulated sugar (this is where the sweetness happens)
- 50g corn oil (light, so it doesn’t weigh down the cake)
- 10g cocoa powder (use good stuff—no cheap stuff here!)
- Almond slices (optional, but they add crunch—trust me)
Step 1: Make the Bread Dough (Bread Machine’s Time to Shine)
Okay, let’s start with the bread base. This part is so easy—just throw everything into the bread machine and let it do the work. I’m not a morning person, so this was a win for me.
Toss all the bread ingredients into your bread machine bucket. I dumped mine in like a hot mess, but it still worked. Just make sure the yeast doesn’t touch the salt or sugar directly—some machines are picky about that.
Set the machine to the “standard bread dough” cycle. Mine took about 15 minutes to knead. Pro tip: After kneading, I always check the dough to make sure it’s elastic. You know that windowpane test? Yeah, I tried that. Spoiler: Mine was a little lumpy, but it still turned out okay. Don’t stress if yours isn’t perfect!
Once kneaded, shape the dough into a ball and put it back in the machine. Let it rise for 30 minutes until it’s doubled in size. I stared at it like a weirdo the whole time, but it was worth it. It smelled like warm bread already—heaven!
After 30 minutes, the dough was puffed up like a cloud. I punched it down (so satisfying) to release the air, then rolled it out with a rolling pin. Flip it over, press the edges thin, and roll it up like a burrito. Pinch the seam tight—you don’t want the cake layer to leak into the bread later!
Put the rolled dough back in the bread machine bucket (lay it sideways—trust me) and let it rise again for the second time. This is when I started the cake layer. Timing is key here, people!
Step 2: Make the Chocolate Cake Layer (Don’t Panic—It’s Easier Than It Looks)
While the bread was rising, I whipped up the cake layer. I’m not a baker, so I was nervous about this part. But guess what? It wasn’t that bad. Let’s break it down.
First, mix the low-gluten flour and cocoa powder in a bowl. Sift them together—this makes the cake super smooth. I skipped sifting once and ended up with lumps. Don’t be like me.
Next, beat the eggs and sugar. Here’s the trick: Put the egg bowl over a pot of warm water. This helps the eggs whip up faster and fluffier. I used a hand mixer (because I’m not a masochist) and beat it for about 10 minutes until it was pale yellow and thick. When I lifted the mixer, the batter dripped slowly and left a trail that didn’t disappear right away. That’s the sweet spot!
Add the sifted flour-cocoa mix in three batches. Fold it in gently with a silicone spatula—don’t stir! Stirring makes the batter deflate, and we don’t want that. I folded it like I was folding laundry—slow and steady.
Then, take a little bit of the batter (about 2 tablespoons) and mix it with the corn oil. This helps the oil blend into the batter without making it curdle. Pour that back into the main batter and fold again. Now you have a smooth, chocolatey cake batter!
Step 3: Combine & Bake (The Moment of Truth)
By the time I finished the cake batter, the bread dough was ready. It had doubled again—perfect timing! Now, let’s put it all together.
Take the bread machine bucket out (careful, it might be warm). Pour the cake batter over the bread dough. I poured it slowly so it didn’t spill over the sides. The batter should cover the dough but not overflow—mine was just right.
Put the bucket back in the machine and set it to the “bake” function. I set it for 35 minutes. Pro tip: Keep an eye on it—every bread machine is different. Mine started smelling like chocolate heaven after 10 minutes. I almost couldn’t wait!
After 35 minutes, I opened the machine (quickly—don’t let the heat out!) and made a slit on top of the cake layer with a knife. Then I sprinkled on the almond slices. This step is crucial—if you wait too long, the cake will crack. I was so nervous I almost dropped the almond slices, but I pulled it off.
Set the machine to bake again for another 25 minutes. Total baking time: 60 minutes. But wait—my machine’s bake time was a little off. I checked with a toothpick after 55 minutes, and it came out clean. So adjust based on your machine!
When it was done, I let it cool for 10 minutes, then flipped the bucket over to take it out. It popped out like a dream! I put it on a wire rack to cool completely. The smell was unreal—my roommate came running into the kitchen asking what I’d made.
The Final Verdict: It Was a Hit!
Once it cooled, I sliced into it. The bread was soft and chewy, the cake was moist and chocolatey, and the almonds added a nice crunch. My roommate ate three slices in one sitting (don’t tell her I said that). I even brought a slice to work, and my coworker asked for the recipe immediately.
My Top Tips (From Someone Who’s Been There)
Let me save you some mistakes I almost made:
- Room temp eggs are key for the cake. Cold eggs won’t whip up right.
- Don’t overmix the cake batter—fold gently! I almost stirred it and would’ve ruined it.
- Timing is everything. Start the cake when the bread is in the second rise. Mine took 25 minutes to make the cake, which was perfect because the bread was ready right after.
- Adjust baking time. My machine took 55 minutes total, but yours might take 60. Check with a toothpick—if it comes out clean, it’s done.
- Almond slices are optional, but they make it look fancy. I added them, and everyone commented on how pretty it was.
So there you have it—black diamond toast made entirely in a bread machine. No oven required, no fancy tools, just a little patience and a lot of chocolate. I’m already planning to make it again next weekend—maybe with some chocolate chips in the cake layer. Who’s with me?
