CHOCOLATE GINGERBREAD (Moist and Festive) 
Soft, moist, spiced, and with the warm touch of chocolate, it’s the most beautiful bread of the year!
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Ingredients
Dry Ingredients
• 2 cups (240 g) flour
• 1 ½ teaspoons (6 g) baking powder
• ½ teaspoon (3 g) baking soda
• 1 tablespoon (6 g) ginger
• 1 teaspoon (2 g) cinnamon
• ½ teaspoon (1 g) nutmeg
• ¼ teaspoon (0.5 g) cloves (optional)
• ½ teaspoon (3 g) salt
• ¼ cup (25 g) cocoa powder (unsweetened)
Wet Ingredients
• ¾ cup (150 g) brown sugar
• ¼ cup (50 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• ½ cup (120 ml) molasses
• ½ cup (120 ml) warm milk
• 1 tablespoon (15 ml) vanilla extract
Ganache Topping
• 1 cup (170 g) semi-sweet chocolate
• ½ cup (120 ml) heavy cream
• 1 tablespoon (14 g) butter
Decoration
• Sliced almonds
• Fresh cranberries
• Rosemary sprigs
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Preparation
Prepare the Dough
• In a bowl, mix the flour, baking powder, baking soda, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
• In a separate bowl, whisk together brown sugar, white sugar, oil, eggs, molasses, milk, and vanilla.
• Add the dry ingredients to the wet mixture and gently fold until just combined. (Do not overmix.)
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Bake
• Preheat the oven to 180°C / 350°F.
• Grease a loaf pan and lightly flour it.
• Pour the batter into the pan.
• Bake for 50–60 minutes or until a toothpick comes out clean.
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Make the Ganache
• Place the cream in a saucepan and heat until hot but not boiling.
• Pour the hot cream over the chocolate and let sit for 1 minute.
• Add the butter and stir until you have a smooth, shiny ganache.
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Assemble
• Spread the ganache over the completely cooled bread.
• Sprinkle sliced almonds on top.
• Garnish with cranberries and rosemary sprigs for a Christmas touch.
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Tips
• To deepen the chocolate flavor, you can add 2 tablespoons of brewed coffee to the dough.
• For extra moisture, lightly brush the hot loaf with melted butter as soon as it comes out of the oven.
• It stays fresh for 3–4 days when tightly wrapped.
