Chocolate Gingerbread
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: Soft Gingerbread Cookies
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 2 cup all-purpose flour
  • 1 cup sugar
  • 3 tbsp special dark cocoa
  • 2 tsp gingerbread spice (Recipe to follow.)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/3 cup liquid honey
  • 1/4 tsp salt
  • 100g/3.5oz dark chocolate
    • Chocolate Glaze
  • 7 tbsp unsalted butter
  • 1/3 cup sugar
  • 3 tbsp milk
  • 3-4 tbsp special dark cocoa
  • 1 tbsp liquid honey (Optional. It adds gloss.)
    • Gingerbread Spice Mix
  • 8 tsp cinnamon
  • 3 tsp ginger
  • 2 tsp nutmeg
  • 2 tsp ground cloves
  • 2 tsp cardamom
  • 2 tsp ground anise
  • 2 tsp allspice
  • 2 tsp coriander
Instructions
  1. 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.
  2. 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.
    3. Chocolate Glaze
  3. 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.
Recipe 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.