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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

37 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
That little first grader I made this for in 2003 stands 6 foot 6 inches today. He loved this gingerbread with a glass of milk. Calcium is the single nutrient most likely to be missing from the American diet. Guess what! I enjoyed it with a glass of milk too. Super easy! Super delicios!
Rating: Unrated
This is the first of many many recipes from Martha Stewart that was terrible. I can not recommend this. It tastes bad!
Rating: Unrated
I was so disappointed with this recipe. Neither my husband nor I could finish our slices...way too much molasses.
Rating: Unrated
i prepared it i was verry happy because it's so so so delicious thank you
Rating: Unrated
This could possibly replace the Bittersweet cake! Bake for Christmas