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1
Preheat oven to 350u00b0F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
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2
Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
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3
Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
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4
Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
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5
In another bowl, whisk together buttermilk, water and vanilla.
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6
With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
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7
Divide batter between the two pans, shake pans to even tops and set aside.
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8
Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
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9
Sprinkle surfaces of both batters with decorating sugar.
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10
Sprinkle with cocoa sugar mixture, dividing evenly.
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11
Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
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12
Let cool completely, run thin knife around sides to release breads and remove from pans.
