Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. Drizzle the chocolate in a zigzag pattern over the batter, then drag a knife through the lines of chocolate, alternating the direction each time.
Recipe information
Yield
makes 18-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter an 8-inch square pan. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
Step 2
Melt the butter in 1/2 cup water in a small saucepan over medium heat, and stir the mixture into the dry ingredients until smooth. Stir in the molasses and lightly beaten egg.
Step 3
Pour half the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour the remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
Step 4
Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
drizzling the chocolate
Step 5
Using a squeeze bottle is an easy way to drizzle chocolate over cake batter.
