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Chocolate-Ginger Cake with Bourbon Sauce

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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.
    Martha Stewart Living, November 2005
    • Yield Serves 10
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    Ingredients

    • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
    • 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting
    • 1/2 cup unsulfured 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
    • Bourbon Sauce

    Directions

    1. 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 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
    2. 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.

    3. 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.
    4. Invert cake, and unmold onto 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.

    Recipe Reviews

    • cakemama14
      5 Dec, 2010

      Great review, JStickland. Think I'll give this cake a try. Thanks!

    • JStickland
      9 Nov, 2010

      This recipe makes a pleasant cake. I wasn't sure if it was going to taste like chocolate gingerbread or chocolate cake. It turned out to be the latter, with a nice depth of ginger that's not overpowering. I used a chocolate glaze in lieu of the bourbon, and sprinkled crystallized ginger pieces over the top. I recommend this recipe for anyone who wants a little ginger but who may not be a big fan of gingerbread. It's definitely a chocolate cake.

    • Tryingsomethingnew
      24 Feb, 2009

      The sauce was so easy to make! I saved the leftover for oatmeal as suggested. I made this in a normal cake pan, since I dont have a bunt pan. Everyone loved it.

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