Chocolate-Swirl Gingerbread

Prep Time:
15 mins
Total Time:
45 mins
1 cake

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


  • 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

  • teaspoon black pepper

  • teaspoon ground clove

  • ½ cup water

  • ½ 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.

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