Chocolate Gingerbread Loaf©


  • 7oz-200g plain flour (sifted)
  • 2 tablespoons stem ginger (grated)
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 2 tablespoons stem ginger syrup
  • 7.4oz-210g unsalted butter
  • 7.7oz-220g dark brown sugar
  • 6.7fl oz-200ml semi-skimmed milk
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon all spice
  • 2.1oz-60g cocoa powder
  • 2 tablespoons black treacle
  • 3.5oz-100g 70% dark chocolate (chunks)
  • Dust with icing sugar
  • • Edible gold glitter spray (optional)


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 2llb/ 24x15cm loaf tin and set to one side
  2. To start, place the milk, treacle, butter, all spice, cinnamon, stem ginger and syrup, ground ginger and sugar in a saucepan and stir over a low heat until it is full melted and combined Remove from the heat and set to one side
  3. In a separate mixing bowl, sift the flour, cocoa powder and bicarbonate of soda and stir together with a spoon. Add the wet mix to the flour mix and combine using a wooden spoon until you can no longer see any flour mix
  4. Finally, add the chocolate chunks and mix one last time to distribute them throughout the mix
  5. Spoon the mixture into the prepared loaf tin and pop into the oven for 50 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing the loaf to cool completely
  6. Dust with icing sugar and edible glitter (if using) when it is completely cool. Best served with cream/ice-cream/custard. Can be served warmed up or at room temperature

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