New This Month

Chocolate-Swirl Gingerbread


Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cake

Source: Everyday Food, March/April 2003


  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground clove
  • 1/2 cup water
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 2 ounces bittersweet chocolate, melted and slightly cooled


  1. Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

  2. Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

  3. Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.

  4. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

Cook's Notes

Melt the chocolate in a bowl over simmering water or in a microwave. A squeeze bottle is an easy way to drizzle chocolate over the cake batter.

Reviews Add a comment

  • newlilymom
    17 NOV, 2008
    This is the first of many many recipes from Martha Stewart that was terrible. I can not recommend this. It tastes bad!
  • nat2b
    19 FEB, 2008
    I was so disappointed with this recipe. Neither my husband nor I could finish our slices...way too much molasses.
  • fulla
    27 NOV, 2007
    i prepared it i was verry happy because it's so so so delicious thank you
  • MS10553810
    14 NOV, 2007
    This could possibly replace the Bittersweet cake! Bake for Christmas