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Chocolate-Swirl Gingerbread

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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!”
1 8-inch square cake

Ingredients Nutrition


  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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