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Chocolate-Swirl Gingerbread

Chocolate-Swirl Gingerbread

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

Everyday Food, March/April 2003 http://www.marthastewart.com/341772/chocolate-swirl-gingerbread
3
Rated
60100(4)4
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Makes 1 cake

Ingredients

    • 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

Directions

  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 Note

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.

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