Chocolate Gingerbread

Lynnda Cloutier


Chocolatey gingery goodness.

pinch tips: How to Use Hand & Stand Mixers




1 3/4 cup flour
1 /2 t. ground ginger
1 t. baking powder
1/4 t. salt
1/8 t. freshly ground black pepper
1/8 t. ground cloves
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
3 oz. bittersweet (dark) chocolate, melted and slightly cooled

Directions Step-By-Step

Preheat oven to 325. Butter an 8 inch square pan. Mix flour, ginger, baking powder, salt, pepper and cloves in a medium bowl. Stir in brown sugar. Melt the butter in the water in small pan over medium heat. Pour the butter mixture into the dry ingredients, stirring until smooth. Add the molasses and egg, stirring until just blended. Spoon half the batter into prepared pan. Drizzle half the chocolate over the batter. Spoon the remaining batter over the top and drizzle the remaining chocolate over the batter. Bake until toothpick inserted in center comes out clean, about 30 minutes. Let cool in pan on wire rack for 15 minutes. Turn onto rack to cool completely. Serve this moist gingerbread as is at breakfast or brunch. Later in the day, serve it with whipped cream sprinkled with coarsely chopped candied ginger.
Serves 6 to 8
The Golden Book of Chocolate

About this Recipe

Course/Dish: Cakes