This super simple Chocolate Gingerbread Loaf Cake with semi-sweet chocolate ganache brings together the cozy warmth of gingerbread spices and a rich, deep chocolate from cocoa powder. Effortlessly pretty and oh so delicious, each slice is moist and deeply flavorful!
This cake mixes all the best holiday flavors into one simple loaf! Cocoa powder, molasses, and that warm trio of ginger, cinnamon, and cardamom. It’s such a simple cake and baked in a loaf pan, but the flavors taste like you spent way more effort than you actually did. The texture is my favorite part, it’s incredibly moist and soft! The crumb gently sinks under your fork but still holds together. If you love chocolate and warm spices, this cake is basically your new holiday best friend.
The molasses gives it this beautiful depth, the cocoa powder makes the cake so chocolatey, and the spices make every bite feel festive without being too much. The cocoa powder and molasses pair together so beautifully and it smells absolutely incredible! Honestly, the scent alone feels like Christmas is already happening in your kitchen.
And then there’s the chocolate ganache. A silky, semi-sweet chocolate ganache on top makes this loaf extra chocolatey. It sets just enough to slice cleanly, but stays soft and glossy. If you’re feeling extra, decorate with rosemary and mini gingerbread house. It’s so cute for your Christmas dessert table. Perfect for holiday gatherings, wrap as a sweet homemade gift, or simply just for yourself!
WHY YOU’LL LOVE THIS CHOCOLATE GINGERBREAD LOAF CAKE
- The cocoa powder and molasses pair together so beautifully, giving the cake a rich flavor.
- Ginger, cinnamon, and cardamom weave through each bite, creating that cozy warmth that lingers without ever overwhelming the chocolate.
- Deep chocolate flavor with warming spices and just enough sweetness to make it feel indulgent!
- Every bite is a blend of soft, melt-in-your-mouth crumb and those warm, aromatic spices.
INGREDIENTS NEEDED & NOTES
Molasses – This recipe uses unsulphured molasses. You can use full or mild flavor, but do not use blackstrap molasses because it’s too bitter.
Sugar – You’ll need granulated sugar and brown sugar to make this cake. Light brown or dark brown, both work perfectly.
Milk – I’d suggest whole milk. Any milk works, but whole milk gives this cake a moist, tender texture and a rich flavor. It creates a finer crumb and improves the cake’s moisture, leading to a better flavor and texture than using lower-fat milk or nut-based milk.
Butter – I always use unsalted butter for baking so I can control the amount of salt. Both unsalted and salted butter works perfectly, but if you’re using salted butter, I’d recommend reducing or skip the salt.
Heavy Cream – You’ll need heavy whipping cream with 35% – 40% milk fat to make the chocolate ganache.
Eggs – You’ll need 2 large eggs at room temperature.
Flour – All-purpose flour is all you need!
Cocoa powder – Make sure you’re using unsweetened natural cocoa powder or dutch processed cocoa powder.
Chocolate – You’ll need semi-sweet chocolate to make the ganache.
Spices – This recipe uses ginger, cinnamon, and nutmeg. If you want stronger spice, you can add a little cardamom.
Leavening agent – You’ll need baking powder and baking soda to help the cake rise and create a tender crumb.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing out the flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- A whisk or electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
- 9×5-inch loaf pan
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE GINGERBREAD LOAF CAKE
(Be sure to check the printable recipe card below)
Chocolate Gingerbread Loaf Cake:
200g (1 cup) granulated sugar
135g (1/2 cup + 2 tablespoons) brown sugar
150g (1 + 1/3 sticks) unsalted butter, melted
2 large eggs
170g (1/2 cup) unsulphured molasses
2 teaspoons vanilla extract
240g (1 cup) whole milk
218g (1 + 3/4 cup) all-purpose flour
86g (1 cup) cocoa powder
1 tablespoon ginger
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate Ganache:
80g (1/3 cup) heavy cream
85g (3 oz) semi-sweet chocolate
Mini gingerbread house, optional
Fresh rosemary, optional
STEP 1 – Make the Chocolate Gingerbread Cake
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the cake from the loaf pan. Spray the sides with cooking spray or grease with butter. Set aside.
In a medium mixing bowl, combine all-purpose flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well, then set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, melted butter, eggs, molasses, and vanilla extract. Whisk together until well combined, about 2 minutes.
Gradually add the flour mixture, alternating with whole milk. Mix everything until just combined and no more flour is visible. Do not overwork the cake batter.
Pour the cake batter into the prepared loaf pan, then bake for about 50 minutes until a toothpick inserted comes out clean, a few moist crumb is fine.
Cool in the pan on a wire rack for about 15 minutes, then carefully lift the cake from the pan and cool it completely on the wire rack. Carefully peel the parchment paper, then place the cake on your serving plate.
STEP 2 – Make the Chocolate Ganache
Place chopped semi-sweet chocolate in a heatproof bowl and set aside. In a small saucepan, bring the heavy cream to a gentle simmer until small bubbles appear around the edges. Do not boil the cream! Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 about minute. Then, whisk until smooth and shiny. Wait until the ganache is thickened slightly before you pour it over the cake. Use an offset spatula to spread the ganache and enjoy the cake!
If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Keep stirring until the chocolate and cream are fully combined, smooth, and silky.
TIPS FOR MAKING THE BEST CHOCOLATE GINGERBREAD LOAF CAKE
- Make sure you’re unsulphured molasses, do not use blackstrap molasses, it’s too bitter.
- Bring your eggs to room temperature before you start baking. Room-temperature eggs blend easily and incorporate together to create a smooth batter without flecks of eggs.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Keep your eyes on the cake while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
HERE’S HOW TO STORE THIS CHOCOLATE GINGERBREAD LOAF CAKE
This loaf cake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature. Best enjoyed it at room temperature for the best texture.
TO STORE AND FREEZE THE CAKE WITHOUT GANACHE:
Allow the cake to cool completely. Wrap the cake tightly with 2 layers of plastic wrap. You can store the cake at room temperature overnight or in the fridge for up to 3 days.
To freeze the cake, wrap with plastic wrap, then place the cake in a freezer storage bag or in an airtight container. Freeze for up to 2 months.
TO STORE THE LEFTOVER CAKE:
Place the leftover cake in an airtight container and store it in the fridge for up to 5 days. If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap, then place it in a freezer-safe container. It will last in the freezer for up to 3 months.
Chocolate Gingerbread Loaf Cake
This super simple Chocolate Gingerbread Loaf Cake with semi-sweet chocolate ganache brings together the cozy warmth of gingerbread spices and a rich, deep chocolate from cocoa powder. Effortlessly pretty and oh so delicious, each slice is moist and deeply flavorful!
Ingredients
Chocolate Gingerbread Loaf Cake:
- 200g (1 cup) granulated sugar
- 145g (2/3 cup) brown sugar
- 150g (1 + 1/3 sticks) unsalted butter, melted
- 2 large eggs
- 170g (1/2 cup) unsulphured molasses
- 2 teaspoons vanilla extract
- 240g (1 cup) whole milk
- 218g (1 + 3/4 cup) all-purpose flour
- 86g (1 cup) cocoa powder
- 1 tablespoon ginger
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Ganache:
- 80g (1/3 cup) heavy cream
- 85g (3 oz) semi-sweet chocolate
- Mini gingerbread house, optional
- Fresh rosemary, optional
Instructions
STEP 1 – Make the Chocolate Gingerbread Cake
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the cake from the loaf pan. Spray the sides with cooking spray or grease with butter. Set aside.
- In a medium mixing bowl, combine all-purpose flour, cocoa powder, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well, then set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, melted butter, eggs, molasses, and vanilla extract. Whisk together until well combined, about 2 minutes.
- Gradually add the flour mixture, alternating with whole milk. Mix everything until just combined and no more flour is visible. Do not overwork the cake batter.
- Pour the cake batter into the prepared loaf pan, then bake for about 50 minutes until a toothpick inserted comes out clean, a few moist crumb is fine.
- Cool in the pan on a wire rack for about 15 minutes, then carefully lift the cake from the pan and cool it completely on the wire rack. Carefully peel the parchment paper, then place the cake on your serving plate.
STEP 2 – Make the Chocolate Ganache
- Place chopped semi-sweet chocolate in a heatproof bowl and set aside.
- In a small saucepan, bring the heavy cream to a gentle simmer until small bubbles appear around the edges. Do not boil the cream!
- Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 about minute. Then, whisk until smooth and shiny.
- Wait until the ganache is thickened slightly before you pour it over the cake, then use an offset spatula to spread the ganache. Enjoy the cake!
- * If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Keep stirring until the chocolate and cream are fully combined, smooth, and silky.