A rich, softly spiced Belgian-style gingerbread loaf infused with dark chocolate, honey and winter spices. This classic bakery treat is found throughout Christmas markets across Belgium and Northern France — sliced thick, served warm, and utterly irresistible with butter, cheese, or a mug of hot chocolate.

You’ll Need (Makes 1 loaf, serves 8–10)

200g runny honey
100g dark muscovado sugar
120ml whole milk
60g unsalted butter

200g plain flour
30g cocoa powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp fine sea salt

100g dark chocolate (chopped into small chunks or chips)

Optional finish:
Icing sugar for dusting, or a light brush of warmed honey for glaze

How to Make

1. Warm the wet ingredients

In a saucepan, gently heat the honey, sugar, milk and butter until the butter has melted and everything is smooth. Do not boil — warm and fluid is perfect. Set aside to cool slightly.

2. Mix the dry ingredients

In a large bowl, sift together the flour, cocoa powder, bicarbonate of soda, spices and salt. Mix well so the spices are evenly distributed.

3. Combine and stir

Gradually pour the warm liquid into the dry ingredients, stirring continuously to form a smooth batter. Fold in the chopped dark chocolate.

The batter will be loose — that’s exactly what you want for a soft, tender crumb.

4. Bake

Pour into a lined loaf tin (around 900g / 2lb size).
Bake at 170°C (fan) / 180°C (conventional) for 45–55 minutes, until a skewer comes out clean.

If the top darkens too quickly, loosely tent with foil for the final 10 minutes.

5. Cool and finish

Allow the loaf to cool fully in the tin before lifting out. Dust with icing sugar for a snowy finish, or brush lightly with warmed honey for a glossy bakery-style glaze.

Our Canny Tips…

• For a true Belgian market flavour: Add a pinch of ground star anise or cracked black pepper to the spice mix.

• Serve it warm: Thick slices toasted and spread with salted butter are sensational.

• Cheese pairing: Try with Brie, Comté, or blue cheese for a deeply savoury-sweet experience.

• For gifting: Wrap the cooled loaf in parchment and twine — it keeps beautifully for 4–5 days in an airtight container.

• With hot chocolate: This is the ultimate companion to your Cosy Belgian Hot Chocolate, Bruges-Style.