Chocolate Ginger Cake With Bourbon Sauce
2
People talking
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.
- Ready In:
- 1hr
- Yields:
- Units:
2
People talking
ingredients
- 1⁄2 cup unsalted butter, softened, plus more for pan
- 1⁄2 cup unsweetened Dutch-processed cocoa powder, plus more for dusting
- 1⁄2 cup unsulphured molasses
- 3⁄4 cup packed light brown sugar
- 2 large eggs
- 1⁄4 cup whole milk
- 2 teaspoons finely grated peeled fresh ginger
- 1 cup all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon coarse salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
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BOURBON SAUCE
- 1⁄2 cup unsalted butter
- 2 large egg yolks
- 1 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1⁄4 cup Bourbon
directions
- Preheat oven to 325 degrees. Butter a 9 inch Bundt pan. Dust with cocoa powder and tap out excess; set aside. Put butter molasses, brown sugar and ½ cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer to a large bowl. Let cool 5 minutes.
- Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. There should be lumps remaining. Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
- Invert cake, and unmold into a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back and forth motion. Serve immediately.
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RECIPE MADE WITH LOVE BY
@triciaputvin
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@triciaputvin
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"This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor."
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Yes - credit to Martha Stewart should be given and FULL instructions should be copied over too. IS IT 1/4 cup of water or 1/2 cup of water???? I see the original recipe on Martha site as 1/4 cup. Your version says 1/2 cup. It's in the oven I hope it turns out.Reply
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I rate this cake 4 stars for the unique ginger flavor, but the recipe directions for the bourbon sauce are incomplete, bringing the rating down to 3 stars! Because the posting chef wasn't accepting Zmail, I Googled and found the recipe on Martha Stewart's website ~ Credit really should be given to her for the recipe! http://www.marthastewart.com/recipe/chocolate-ginger-cake-with-bourbon-sauce ~ Bourbon Sauce Directions: Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes. ~~~~~~ I baked this cake as 18 cupcake size mini bundts at 325F for 20 minutes. I substituted Dewar's Scotch Whisky for the bourbon because heavy rain prevented me from shopping! The sauce is delicious and I have some leftover for ice cream! Made for Spring PAC 2010.Reply
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I rate this cake 4 stars for the unique ginger flavor, but the recipe directions for the bourbon sauce are incomplete, bringing the rating down to 3 stars! Because the posting chef wasn't accepting Zmail, I Googled and found the recipe on Martha Stewart's website ~ Credit really should be given to her for the recipe! http://www.marthastewart.com/recipe/chocolate-ginger-cake-with-bourbon-sauce ~ Bourbon Sauce Directions: Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes. ~~~~~~ I baked this cake as 18 cupcake size mini bundts at 325F for 20 minutes. I substituted Dewar's Scotch Whisky for the bourbon because heavy rain prevented me from shopping! The sauce is delicious and I have some leftover for ice cream! Made for Spring PAC 2010.Reply
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