Simple gingerbread for Christmas. Insanely moist and chocolatey

The custom of baking gingerbread reached Poland with the spice trade. Initially, the cake was a delicacy, available only in wealthy homes and merchant manors, and the first gingerbread guilds already operated in Krakow. He gained the greatest fame Toruń, whose gingerbreads have been compared with the best European pastries. In the 17th century, gingerbread was even considered a medicine and could be purchased in pharmacies. Over time, it found its way into people’s homes and became a permanent element of the Christmas table. Thanks to this We still associate its aroma with Christmas.

Below you will find a recipe that does not require advanced skills but guarantees a spectacular effect. The cake is soft, chocolatey, fragrant with spices and perfect the day it is baked. It does not need aging, although if left until the next day, it acquires even greater depth of flavor.

Ingredients:

• 2 cups of wheat flour,
• ¾ cup of sugar,
• 2 tablespoons of cocoa,
• 2 teaspoons of gingerbread spice,
• 1 teaspoon of baking soda,
• 200 ml buttermilk or kefir,
• 2 eggs,
• 150 ml of oil,
• 200 g of melted dark chocolate,
• 3 tablespoons of liquid honey,
• 1 bar of milk chocolate for icing,
• 2 tablespoons of butter,
• optional: plum jam, dried fruit, orange peel.

Preparation step by step:

1. In a large bowl, mix flour, sugar, cocoa, gingerbread spice and baking soda.
2. In a separate bowl, combine buttermilk, eggs, oil and honey.
3. Add melted chocolate to the wet mixture, which has cooled slightly so that the eggs do not curdle.
4. Pour the wet ingredients into the dry ingredients and mix with a spoon – without whipping.
5. Pour the dough into a baking tray lined with paper.
6. Bake for about 45 minutes at 170°C, until the stick is dry.
7. After cooling down, you can cut the gingerbread and fill it with plum jam for a stronger, festive aroma.
8. Melt the sea duo: butter and milk chocolate in a pot, pour it over the cake and set aside until the icing hardens.

After an hour, the gingerbread is ready to serve, and after a night in a cool place, it becomes deeply moistwhich distinguishes it from other regulations.

This gingerbread is unlike any other. It is a combination of simplicity with good ingredients in the right proportions. It is very important here buttermilk, which makes the cake soft and moist, and dark chocolate, which increases the intensity of baking. Thanks to this, the gingerbread is not dry, loose or crumbly, as is the case in many popular recipes. There is no need to prepare it a few weeks before the holidays – it tastes delicious the next day.

Sources: Terazgotuje.pl