Ingredients
Dry Ingredients
• All-purpose flour — 2 cups / 240 g
• Baking powder — 1½ tsp / 6 g
• Baking soda — ½ tsp / 3 g
• Ground ginger — 1 tbsp / 6 g
• Cinnamon — 1 tsp / 2 g
• Nutmeg — ½ tsp / 1 g
• Cloves (optional) — ¼ tsp / 0.5 g
• Salt — ½ tsp / 3 g
• Unsweetened cocoa powder — ¼ cup / 25 g
Wet Ingredients
• Brown sugar — ¾ cup / 150 g
• Granulated sugar — ¼ cup / 50 g
• Vegetable oil — ½ cup / 120 ml
• Eggs — 2 large
• Molasses — ½ cup / 120 ml
• Warm milk — ½ cup / 120 ml
• Vanilla extract — 1 tbsp / 15 ml
Chocolate Ganache Topping
• Semi-sweet chocolate — 1 cup / 170 g
• Heavy cream — ½ cup / 120 ml
• Butter — 1 tbsp / 14 g
For Decoration
• Sliced almonds
• Fresh cranberries
• Rosemary sprigs
Instructions
Make the Batter
• Mix flour, baking powder, baking soda, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt.
• In another bowl, whisk brown sugar, white sugar, oil, eggs, molasses, milk, and vanilla.
• Add dry ingredients to the wet mixture and gently fold until smooth.
• Do not overmix.
Bake
• Preheat oven to 350°F / 180°C.
• Line and grease a loaf pan.
• Pour in the batter.
• Bake 50–60 minutes or until a skewer comes out clean.
Make the Ganache
• Heat cream until hot (not boiling).
• Pour over chocolate and let sit for 1 minute.
• Add butter and whisk until glossy and smooth.
Assemble
• Pour warm ganache over the cooled loaf.
• Sprinkle sliced almonds on top.
• Decorate with fresh cranberries and rosemary sprigs for the Christmas effect.
Tips
• Add 2 tbsp coffee to intensify the chocolate flavor.
• For extra moistness, brush the warm loaf with 2 tbsp melted butter before glazing.
• Keeps fresh 3–4 days when wrapped tightly.