Chocolate Swirl Gingerbread Solves Everything

chocolate swirl gingerbread

Chocolate Swirl Gingerbread looks fiddly but is oh so easy.

The first cake I learned to bake was a Jell-O cake. It was a plain white sponge cake that you poked all over with a skewer and poured the hot Jell-O mixture over top so it seeped into all of the little holes. It kept the cake moist but left garish jabs of red in each slice of cake.

That is about as fiddly as I ever got with cake, except for my mom’s annual birthday cake.

chocolate swirl gingerbread

I’m also not one for frosting, which is pure laziness on my part. I happen to believe that a really good cake should be able to stand on its own and cakes that I frost look like they have been frosted by a four year old. A sprinkling of icing sugar instead saves the effort and the feeling that I need to apologize.

Chocolate Swirl Gingerbread solves everything.

You simply drizzle melted chocolate over top of the cake batter in a deliberate sort of way and then pull a butter knife through it to make a design. Not too fiddly, very pretty when baked and no frosting required.

chocolate swirl gingerbread

Chocolate Swirl Gingerbread

Slightly adapted from Martha Stewart

  • 1 1/2 cups flour (spooned in)
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (optional)
  • 1/8 teaspoon ground cloves
  • 1/2 cup butter
  • 1/2 cup water
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg, lightly beaten
  • 2 ounces bittersweet chocolate, melted
  1. Preheat oven to 350 F. Butter an 8-inch square pan or line it with parchment paper.
  2. In a large bowl combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  3. Combine the butter and water in a pan and warm over medium heat until the butter melts.
  4. Pour butter mixture into dry ingredients and stir until almost combined.
  5. Stir in molasses and egg. Stir until combined.
  6. Pour half the batter into the prepared pan.
  7. Using a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over in a zigzag pattern (or in strips about 1 ½” apart.)
  8. Draw a butter knife through the batter (perpendicular to the chocolate lines) to make a design.
  9. Bake 30-35 minutes until the top springs back when lightly touched.

This cake is a little crumbly but oh so delicious.

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