Irresistibly Moist Chocolate Gingerbread Loaf Recipe
This Chocolate Gingerbread Loaf combines rich cocoa and warm spices for a moist, crowd-pleasing dessert.
Equipment
- - Loaf pan
- Mixing bowls
- Whisk
- Sifter
Ingredients
For the Batter
- 1 cup Heavy Cream Substitution: Use whole milk or a milk alternative
- 2 large Eggs Room temperature; Substitution: Flax eggs or applesauce for vegan
- 3/4 cup Cocoa Powder Unsweetened; Use Dutch-processed for a smoother taste
- 2 teaspoons Baking Powder Ensure it's fresh for best results
- 3/4 cup Dark Brown Sugar Substitute with light brown sugar for milder flavor
- 1 teaspoon Ground Ginger Optional: use freshly grated ginger
- 1/2 cup Molasses Avoid blackstrap molasses due to bitterness
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cloves Optional: Ground allspice can be used
- 1/4 teaspoon Nutmeg Freshly grated preferred
- 1/2 cup Vegetable Oil Can use coconut oil or melted butter
- 1/2 cup Granulated Sugar Omit or reduce based on preference
- 2 teaspoons Cinnamon Freshly ground preferred
- 2 cups All-Purpose Flour Substitute with gluten-free blend if needed
For the Glaze
- 1 cup Powdered Sugar Ensure no lumps for a smooth glaze
- 2 tablespoons Heavy Cream Substitution: Milk for lighter glaze
- 1 pinch Salt Balances sweetness of the glaze
Instructions
Basic Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan lightly.
- Whisk together all-purpose flour, cocoa powder, baking powder, ground ginger, ground cinnamon, nutmeg, ground cloves, and salt.
- Combine eggs, molasses, vegetable oil, and heavy cream in a separate bowl. Mix gently.
- Gradually add dark brown sugar and granulated sugar to wet ingredients, whisking until dissolved.
- Fold the wet mixture into the dry ingredients carefully.
- Pour the batter into the greased loaf pan, smoothing the top.
- Bake for 30 minutes, then cover with foil for an additional 20-25 minutes or until a toothpick comes out clean.
- Cool the loaf in the pan for 2-3 minutes, then transfer to a wire rack.
- Prepare the glaze by whisking together powdered sugar, heavy cream, and salt until smooth.
- Pour the glaze over the cooled loaf and sprinkle with a mix of cinnamon, sugar, nutmeg, and ginger.
Notes
Store the loaf wrapped at room temperature for up to 5 days.