Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate-Swirl Gingerbread 3.3 (37) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 29, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: 1 cake Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. Ingredients ½ cup (1 stick) unsalted butter, plus more for pan 1 ½ cups all-purpose flour ½ cup packed light-brown sugar 1 ½ teaspoons ground ginger 1 teaspoon baking powder ¼ teaspoon salt ⅛ teaspoon black pepper ⅛ teaspoon ground clove ½ cup water ½ cup molasses 1 large egg, lightly beaten 2 ounces bittersweet chocolate, melted and slightly cooled Directions 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. 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. 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. 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. Rate it Print