Chocolate Gingerbread – Moist, Spiced & Festive

👩‍🍳 Instructions

1️⃣ Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
2. In a separate large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, molasses, milk, and vanilla extract until smooth and combined.
3. Gradually fold the dry ingredients into the wet ingredients. Stir until just combined—be careful not to overmix.

2️⃣ Bake the Bread

1. Preheat the oven to 350°F (180°C). Grease a loaf pan and lightly flour it.
2. Pour the batter into the prepared loaf pan and smooth the top.
3. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove from the oven and let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

3️⃣ Make the Ganache

1. In a small saucepan, heat the heavy cream until it’s hot but not boiling.
2. Pour the hot cream over the chopped semi-sweet chocolate and let sit for 1–2 minutes.
3. Stir until smooth and glossy, then add the butter and continue to stir until fully melted.
4. Let the ganache cool slightly until it thickens to a spreadable consistency.

4️⃣ Assemble the Cake

1. Once the bread has cooled completely, spread the ganache evenly over the top of the loaf.
2. Sprinkle the top with sliced almonds, fresh cranberries, and rosemary sprigs for a festive and elegant finish.

5️⃣ Serve

• Let the ganache set for 10–15 minutes before slicing.
• Serve warm or at room temperature for a delicious dessert or holiday treat!

🌟 Tips & Variations