Chocolate Swirl Gingerbread
March 28, 2011 § Leave a comment
I made this last Fall. It’s the ultimate autumn delight. Makes me want to wrap myself in a blanket next to the fireplace, a blazing fire emanating warmth, light, and that deliciously smokey fire flavor that smells of winter coziness. Let’s have a big cup of chai with that. And my cat, curled up beside me. And a good book. Yes, that’s how I want to eat this.
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
1/2 teaspoon black pepper
1/2 teaspoon ground clove (and cinnamon? if you want. I had cinnamon to everything.)
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
4 ounces bittersweet chocolate, melted and slightly cooled
- Preheat oven to 325º F. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
- Melt the butter and 1/2 cup water in a small saucepan over medium heat, and pour into dry ingredients, constantly stirring. Add molasses and egg.
- Pour half the batter into prepared pan. With a spoon, drizzle 2 ounces of chocolate, melted, over the batter. Pour remaining batter on top, and drizzle the other 2 ounces melted chocolate to coat.
- Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (If you’re not sure if it’s done, better to take it out earlier than later! The more moist the better.)
inspired by and transformed from Martha’s original recipe. Oh, Martha. Your baking genius never fails.