Chocolate-Swirl Gingerbread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. To make the pattern on the top of the cake, Drizzle the chocolate in a zigzag pattern over tha batter, then drag a knife through the lines of chocolate, alternating directions, very pretty! Ingredients:
1/2 cup unsalted butter, plus more for pan |
1 1/2 cups all-purpose flour |
1/2 cup light brown sugar, packed |
1 1/2 teaspoons ground ginger |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon ground cloves |
1/2 cup water |
1/2 cup molasses |
1 large egg, lightly beaten |
2 ounces bittersweet chocolate, melted and slightly cooled |
Directions:
1. Preheat oven to 325°F Butter an 8-inch square pan.
2. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
3. Melt the butter in the water in a small saucepan over medium heat, and stir mixture into dry ingredients until smooth,. Stir in molasses and egg.
4. 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 chcocolate over the batter in a decorative pattern.
5. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
6. NOTE: Melt the chocolate in a bowl, over simmering water or in a microwave. Using a squeeze bottle is an easy way to dribble chocolate over the cake batter,.
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