: Moist Chocolate Gingerbread Loaf with Ganache

Make the Ganache

• Place the heavy cream in a small saucepan and heat until hot but not boiling. Gentle heating prevents the cream from scorching and helps the chocolate melt smoothly.
• Pour the hot cream over the chocolate and let sit for 1 minute so the heat can soften the chocolate thoroughly.
• Add the butter and stir slowly until you have a shiny, satiny ganache. It should flow easily off the spoon but still coat it lightly.

Assemble

• Let the gingerbread loaf cool completely before topping—warm cake will melt the ganache too quickly.
• Spread the ganache over the top in a thick, luscious layer.
• Sprinkle sliced almonds on top for crunch.
• Garnish with fresh cranberries and rosemary sprigs for a festive Christmas presentation.

Tips

• To deepen the chocolate flavor, add 2 tablespoons of brewed coffee to the dough.
• For extra moisture, lightly brush the hot loaf with melted butter as soon as it comes out of the oven.
• It stays fresh for 3–4 days when tightly wrapped.

This chocolate gingerbread loaf is rich, fragrant, and beautifully seasonal—perfect for holiday brunches, gifting, or cozy winter desserts. 🎄✨