Chocolate Ginger Cake With Bourbon Sauce
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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INGREDIENTS
Nutrition- 1⁄2
- 1⁄2cup unsweetened Dutch-processed cocoa powder, plus more for dusting
- 1⁄2
- 3⁄4cup packed light brown sugar
- 2large eggs
- 1⁄4cup whole milk
- 2teaspoons finely grated peeled fresh ginger
- 1
- 3⁄4teaspoon baking soda
- 1⁄2teaspoon coarse salt
- 1teaspoon ground ginger
- 1teaspoon ground cinnamon
BOURBON SAUCE
- 1⁄2cup unsalted butter
- 2large egg yolks
- 1cup packed dark brown sugar
- 1teaspoon pure vanilla extract
- 1⁄4cup Bourbon
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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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