Yields:
8 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 10 Mins
Gingerbread holds a cherished place in Christmas traditions, with many delicious variations like cookies and different gingerbread recipes. This Chocolate Gingerbread offers a unique twist on the classic, combining the beloved flavors of gingerbread with the rich, indulgent taste of chocolate. It’s simple and quick to make. With a melt-in-your-mouth texture and long-lasting freshness, it’s a treat that’ll leave you craving more.
This is a cake that “practically eats itself”—it’s so soft, stays fresh for a long time, and is absolutely delightful!
Here is a recipe for gingerbread cookies:
Ingredients
Adjust Servings
- Chocolate Glaze
- Gingerbread Spice Mix
Instructions
- Start with making gingerbread spice mix. Combine flour, sugar, cocoa powder, gingerbread spice, baking soda, baking powder, and a pinch of salt in a bowl. In another bowl, blend eggs, milk, oil, honey, and melted (slightly cooled) chocolate. Mix well.
- Merge dry and wet ingredients, stirring just until combined (don't overmix). Pour batter into a greased loaf pan. Bake at 350F°C for 50–60 minutes, or until a toothpick comes out clean. Let cool slightly before removing from pan to retain moisture. Chocolate Glaze
- In a small pan, heat butter and sugar, then add 3 tablespoons milk, and stir. Remove from heat, mix in 3–4 tablespoons cocoa (depending on thickness), honey (if using) and you're done! Spread over a warm cake.
Notes
Gingerbread tastes even better the next day—it becomes moister. For a fudgier “brownie-like” texture, add 4tbsp of melted butter to the batter. The cake can be frozen.