Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.
Make sure to check out my method for making sugared cranberries below. No raw eggs required!
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loaf
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- 1 1/4 cups (156g) all purpose flour, sifted plus extra for dusting the pan
- 1/3 cup (28g) Dutch process unsweetened cocoa powder, sifted plus extra for dusting the pan
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg, preferably freshly ground
- 1/8 teaspoon ground cloves
- 1 cup (200g) packed dark brown sugar
- 1/2 cup (115ml) vegetable oil or neutral oil of your choice
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (113g) sour cream, room temperature
- 1/2 cup (118ml) whole milk, room temperature
- 1/4 cup (57g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 2 cups (234g) powdered sugar, sifted
- 2-3 tablespoons (30-45ml) whole milk, room temperature
- 1/4 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Ingredients
Chocolate Gingerbread
Cream Cheese Frosting
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- Preheat oven go 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder.
- In a medium-size bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves until well blended
- In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
- In a small bowl, whisk together the sour cream and milk.
- Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
- Cool the loaf in the pan for 10 minutes, then turn the loaf out onto a cooling rack to cool completely. Frost with cream cheese frosting.
- In a medium bowl, beat the butter and cream cheese together until smooth.
- Add the powdered sugar, 2 tablespoons (30 ml) of milk, the vanilla and salt. Beat until smooth. Add additional milk, if needed, until your desired consistency is reached.
To make sugared cranberries and rosemary for garnish: Mix 1 teaspoon of meringue powder* with 1 tablespoon of water. Place 1 cup of fresh cranberries in a bowl and coat them in the meringue powder mixture. Drain any excess liquid then coat the cranberries with granulated sugar. Place them on a parchment lined baking sheet to dry at room temperature for at least 1 hour. Use the same method for sprigs of rosemary.
*To find meringue powder, click here.