Okay, picture this: the warm, spicy scent of gingerbread mingling with the rich, dark aroma of chocolate. I mean, does it get any better? This Chocolate Gingerbread Loaf Cake is seriously my new obsession, and I just *had* to share it with you. It’s one of those recipes that just screams “holiday season,” but honestly, I’m baking it all year round.

I’ve always loved gingerbread – my grandma used to make the most amazing gingerbread cookies. But this cake? This takes the gingerbread game to a whole new level! It’s moist, it’s decadent, and that cream cheese frosting? Oh. My. Goodness. Trust me, you NEED this Chocolate Gingerbread Loaf Cake in your life!

Why You’ll Love This Chocolate Gingerbread Loaf Cake

A Deliciously Moist Chocolate Gingerbread Loaf Cake

Seriously, the texture is AMAZING! It’s so soft and moist, and the combination of chocolate and gingerbread spices is just heavenly. You won’t be able to resist a second slice, trust me!

Easy Baking for Any Occasion

Don’t worry, this isn’t some super complicated recipe. It’s surprisingly easy to whip up, even if you’re not a seasoned baker. Perfect for a cozy night in or a last-minute gathering!

Perfect for Sharing or Indulging

Whether you want to impress your friends and family or just treat yourself (because you deserve it!), this Chocolate Gingerbread Loaf Cake is the answer. It’s great for potlucks, holiday parties, or just a simple afternoon tea. Go on, bake it, share it (or don’t!), and enjoy!

Ingredients for Your Chocolate Gingerbread Loaf Cake

Alright, let’s gather everything you’ll need to make this amazing Chocolate Gingerbread Loaf Cake! Don’t worry, it’s mostly stuff you probably already have. Here’s the full rundown:

150g dark chocolate – the good stuff! I like using one that’s around 70% cocoa for that extra richness.
150g unsalted butter/baking spread – I usually go for butter because, well, butter! But baking spread works great too. Just make sure it’s nice and soft.
2 tsp instant coffee – Trust me on this! It doesn’t make the cake taste like coffee; it just deepens the chocolate flavor.
100 ml boiling water – To dissolve the coffee. Easy peasy!
115 g plain flour – All-purpose flour, that is.
250 g light brown sugar – This gives the cake a lovely, caramel-y sweetness.
25 g cocoa powder – For that intense chocolate flavor!
1 tbsp ground ginger – Can’t have gingerbread without ginger!
1 tsp ground cinnamon – Adds warmth and spice.
0.5 tsp ground nutmeg – Just a pinch for that classic gingerbread flavor.
1 tsp baking powder – Helps the cake rise nice and tall.
1/4 tsp bicarbonate of soda – Gives it a little extra lift.
2 medium eggs – At room temperature, please!
50 g treacle – This is what gives it that authentic gingerbread taste.
75 ml buttermilk – This makes the cake super moist. If you don’t have any, don’t worry, I’ve got a trick for that (more on that later!).

And for that luscious cream cheese frosting:

100 g unsalted butter (room temp – not stork/spread) – Really important that it’s room temperature, otherwise, your frosting will be lumpy.
100 g icing sugar – Also known as powdered sugar.
1 tsp ground ginger – To tie it in with the cake!
1 tbsp treacle – For that extra gingerbread kick!
200 g full-fat soft cream cheese – This *has* to be full-fat for the right texture.

And finally, for decoration:

gingerbread biscuits – Get creative! I like using mini ones.

How to Make Chocolate Gingerbread Loaf Cake: Step-by-Step Instructions

Preparing the Chocolate Gingerbread Loaf Cake Batter

Alright, let’s get baking! First things first, preheat your oven to 180 degrees C (160 degrees C fan). You’ll also want to line a 2lb loaf tin. I usually use baking paper, but you can grease and flour it if you prefer.

Now, grab a microwave-proof bowl and add the dark chocolate and butter. Zap it in the microwave in short bursts, stirring in between, until it’s all melted and smooth. Don’t overdo it, or the chocolate will seize up!

Next, dissolve the instant coffee in the boiling water. Stir it until it’s all dissolved, then pour it into the melted chocolate mixture. Mix it well and let it cool for about five minutes. This is important – you don’t want to cook the eggs!

In a separate, large bowl, whisk together the flour, sugar, cocoa powder, ginger, cinnamon, nutmeg, baking powder, and bicarbonate of soda. Make sure there aren’t any lumps!

Pour the cooled chocolate mixture into the dry ingredients and combine. Then, add the treacle, buttermilk, and eggs. Mix it all together until just combined. Don’t overmix! A few lumps are fine.

Baking Your Perfect Chocolate Gingerbread Loaf Cake

Pour the batter into your prepared loaf tin. It should only be about 2/3 full, as it will rise. If you have any batter leftover, make cupcakes – bonus treats!

Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! If it starts to brown too quickly, you can loosely cover it with foil.

Once it’s baked, let it cool completely in the tin before frosting. Patience is key, I know it’s hard! If you try to frost it while it’s still warm, the frosting will melt. Oops, been there, done that!

Making the Cream Cheese Frosting for Your Chocolate Gingerbread Loaf Cake

While the cake is cooling, make the frosting. Beat the room-temperature butter on its own for a couple of minutes until it’s nice and soft.

Add the icing sugar and beat until combined. Then, mix in the ginger and treacle.

Finally, add the cream cheese and beat again until the frosting is thick and delicious. Don’t overbeat it, or it will become too runny!

Decorating Your Decadent Chocolate Gingerbread Loaf Cake

Once the cake is completely cool, slather on that cream cheese frosting! I like to make it nice and generous.

Now for the fun part – decorating! I used gingerbread biscuits, but you can use whatever you like. Sprinkles, chocolate shavings, candied ginger… go wild!

Tips for the Best Chocolate Gingerbread Loaf Cake

Okay, so using good quality chocolate *really* makes a difference! Don’t skimp on this. Also, make sure your spices are fresh. Old spices lose their oomph!

Mixing the Chocolate Gingerbread Loaf Cake Batter Perfectly

Seriously, don’t overmix! Mix until just combined. Overmixing leads to a tough cake, and we don’t want that. A few lumps are totally fine!

Achieving the Ideal Bake for Your Chocolate Gingerbread Loaf Cake

Keep an eye on the cake while it’s baking. Ovens vary, you know? If it starts to get too brown, tent it with foil. And always, *always* let it cool completely before frosting. I know, it’s torture, but trust me!

Chocolate Gingerbread Loaf Cake - detail 1

Ingredient Notes and Substitutions for Your Chocolate Gingerbread Loaf Cake

Okay, let’s talk ingredients! Got a question about something? Maybe need a swap? I gotchu!

First up, buttermilk. If you don’t have any, no worries! Just add a tablespoon of lemon juice to 75ml of regular milk, give it a stir, and let it sit for a few minutes. Boom, buttermilk!

Treacle can be a bit tricky to find sometimes. If you can’t get your hands on any, molasses or even dark corn syrup will work in a pinch. It won’t be *exactly* the same, but still delicious!

And finally, dark chocolate. I love using a 70% cocoa chocolate, but anything from 60-80% will be great. If you’re not a dark chocolate fan, milk chocolate will work too, but it’ll be sweeter!

Chocolate Gingerbread Loaf Cake - detail 2

Storing and Reheating Your Chocolate Gingerbread Loaf Cake

Okay, so you’ve baked this amazing Chocolate Gingerbread Loaf Cake… and maybe, *just maybe*, you have leftovers! To keep it fresh, store it in the fridge (because of that cream cheese frosting, you know!) for up to 3-4 days. And if you want to warm it up a bit? A few seconds in the microwave will do the trick!

Frequently Asked Questions About Chocolate Gingerbread Loaf Cake

Can I Freeze This Chocolate Gingerbread Loaf Cake?

You betcha! This Chocolate Gingerbread Loaf Cake freezes beautifully. Just wrap it tightly in plastic wrap, then foil, and it’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge. I usually freeze it before frosting, then add the cream cheese frosting when it’s thawed. But you can freeze it with the frosting too – it might just get a little softer.

What Can I Use Instead of Treacle in My Chocolate Gingerbread Loaf Cake?

Good question! Treacle gives it that signature gingerbread flavor, but if you can’t find it, molasses or dark corn syrup are good substitutes. It won’t be quite the same, but still delicious. You could even try honey in a pinch, though it will alter the taste a bit.

Can I Make This Chocolate Gingerbread Loaf Cake Without Coffee?

Okay, so the coffee is there to enhance the chocolate flavor, not to make it taste like coffee! But if you really don’t want to use it, you can just leave it out. The cake will still be delicious, just maybe not quite as rich and chocolatey. You could also try substituting it with a tablespoon of cocoa powder and an extra tablespoon of boiling water.

Chocolate Gingerbread Loaf Cake - detail 3

Nutritional Information for Chocolate Gingerbread Loaf Cake

Okay, so just a heads up: the nutrition info can vary a lot depending on the brands you use and how big your slices are! So, this is just an estimate, okay?

For a more precise calculation, you can use online tools like the Verywell Fit Recipe Analyzer to determine the nutritional content based on your specific ingredients and serving sizes.

Enjoyed This Chocolate Gingerbread Loaf Cake?

So, did you love this Chocolate Gingerbread Loaf Cake as much as I do? Let me know in the comments! And if you bake it, be sure to share a pic on social media – I’d love to see!