Orange Chocolate Gingerbread
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My favorite thing about this recipe is how it brings together warm spices with bright citrus in the most delicious way. The combination of fresh ginger and orange juice creates this wonderful balance of heat and freshness that feels special but honestly comes together in under an hour. Dark chocolate chips add richness while ginger provides natural anti inflammatory benefits, making this treat feel a little bit virtuous. Best of all, this recipe is simple enough for a weeknight bake, with minimal fuss and ingredients you probably already have in your kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gdark chocolate chips
- 2 piecesfresh ginger(grated)
- 50 gorange zest(from 1 orange)
- 150 mlorange juice
- 100 gvegetable oil
- 150 gsugar
- 2eggs
- 5 gbaking powder
- 2 gsalt
- 1 gcinnamon
- ½ gallspice
- ½ gblack pepper
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Line a 20cm square baking tin with parchment paper.
- 2
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and allspice.
Tip: Make sure to get rid of any lumps.
- 3
In a separate bowl, whisk together sugar, orange zest, and orange juice.
Tip: Use a fine grater to get the best zest.
- 4
Add the grated ginger and mix well.
Tip: Ginger can be quite strong, so start with a small amount and adjust to taste.
- 5
Add the vegetable oil and mix until well combined.
Tip: Use a stand mixer or a hand mixer for this step.
- 6
Add the eggs one at a time, mixing well after each addition.
Tip: Make sure the eggs are at room temperature for the best results.
- 7
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 8
Add the melted chocolate to the wet ingredients and mix until well combined.
Tip: Be careful not to overmix.
- 9
Pour the batter into the prepared baking tin and smooth the top.
Tip: Use a spatula to get rid of any air pockets.
- 10
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the bread cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- 11
Once cooled, cut into bars and serve.
Tip: You can store the bread in an airtight container at room temperature for up to 3 days.
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