As much as I love my family, I have to say that we can NEVER agree on the same thing.
If I like clutter, they like organization!
Seriously, what’s with the “Clean your room, what if someone comes home?” dialogue I get to hear all day? Why would any guest barge into my room, what’s the living room for after all?
In my defence, I simply love an organized mess! 😉
Clear it all up and I’ll be like an alien stranded on an unknown island.
Same goes for food.
I am a frosting fanatic!
I always like a little bit of cake to go with my frosting 😀
You can see these grapefruit curd and caramelized pineapple cupcakes for proof! That tower of creamy goodness that you see on there is my true love for frosting.
But since my family and I can never be on the same page, I had to come up with a recipe where I had to sacrifice my urge to pipe massive blobs of frosting on a freshly baked and cooled cake and instead bake a simple yet a showstopping cake without compromising on the taste.
That is how the Gingerbread Chocolate Loaf was born!
This loaf goes perfectly with a cup of tea or coffee; which means that you can have this either for your breakfast or for your afternoon tea!
Just don’t forget to slather some butter generously on each slice because – everything tastes better with butter!
One whiff of this gingerbread chocolate loaf cake and you will be in Gingerbread heaven. It’s got all of the warm gingerbread spices, sweetened with brown sugar and molasses and part of the batter is then separated and some cocoa powder is mixed through to give it a rich chocolate flavour that matches so perfectly with the warmth of the spices.
An oat and walnut streusel topping goes atop the batter and after it has baked and cooled, a thin layer of chocolate ganache coats the top of the cake. You can’t get enough of chocolate. Period!
Get your favourite book out, sit by the fireplace warming yourself up as the winter gets merciless and faceplant into this cake!
You won’t regret it even if you are a loyal frosting lover. I say from my own experience! 😉
- 300 grams All Purpose Flour
- 1 tsp Baking powder
- 1/4th tsp Baking soda
- 2 tsp ginger powder
- 1 tsp cinnamon powder
- ½ tsp clove powder
- 1/4th tsp nutmeg powder
- 175 grams butter, room temperature
- 200 grams brown sugar
- 2 tbsp molasses
- 3 eggs, room temperature
- 1 tbsp unsweetened cocoa powder
- 25 grams quick cook oats
- 20 grams butter, cold
- 15 grams brown sugar
- 15 grams walnuts, crushed roughly
- 1/4th tsp cinnamon powder
- 50 grams dark chocolate, chopped
- 25 mls heavy cream
- To make the cake, first preheat the oven to 180 degrees Celsius.
- Line a 9 cm x 18 cm rectangular loaf tin with parchment paper.
- In a clean metal bowl, sift all the dry ingredients.
- In another bowl, melt the butter.
- Add the brown sugar and molasses to the melted butter and mix well.
- Once the melted butter mix has cooled down slightly, add in the eggs one at a time mixing well between each addition.
- There is no need to use an electric hand mixer or stand mixer. This can be done with a wooden spoon.
- Pour this mix slowly in to the dry mix a little at a time and mix well.
- Once all the mix has been added, make sure all the flour has mixed in well with the butter – sugar – molasses and egg mix and that there are no lumps.
- Measure out 150 grams of this batter and take it out in a separate metal bowl.
- Add the cocoa powder and mix well.
- Pour about half the gingerbread batter into the prepared tin first.
- Then add the cocoa gingerbread mix and finally pour the leftover gingerbread batter.
- To make the streusel topping, rub together all the ingredients of the streusel topping and sprinkle generously over the top of the loaf cake batter.
- Bake in the oven at 180 degrees Celsius for 35 – 45 minutes or until a skewer inserted in the center of the cake comes out clean.
- Take it out of the oven and let it cool for about 15 minutes before transferring to a wire rack to let it cool completely, about 1 hour.
- To make the ganache, heat the cream until bubbles start to appear at the sides of the saucepan.
- Pour the cream over the chopped chocolate and stir to combine and make a glossy sauce.
- Pour this ganache generously over the cooled loaf cake, let it sit for 15 minutes so that the ganache sets.
- Slice and serve with tea or coffee and butter.