Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream. Drizzle the chocolate in a zigzag pattern over the batter, then drag a knife through the lines of chocolate, alternating the direction each time.

　　

Ingredients

makes 18-inch cake

　　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

　　1/8 teaspoon fresh ground pepper

　　1/8 teaspoon ground cloves

　　1/2 cup molasses

　　1 large egg, lightly beaten

　　2 ounces bittersweet chocolate, melted and slightly cooled

　　

Step 1

Preheat the oven to 325°F. Butter an 8-inch square pan. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

　　

Step 2

Melt the butter in 1/2 cup water in a small saucepan over medium heat, and stir the mixture into the dry ingredients until smooth. Stir in the molasses and lightly beaten egg.

　　

Step 3

Pour half the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour the remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.

　　

Step 4

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.

　　

drizzling the chocolate

Step 5

Using a squeeze bottle is an easy way to drizzle chocolate over cake batter.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.