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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.

  • Servings: 10
chocolate ginger cake with boubon sauce

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2005

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.

Cook's Notes

Because ginger is fibrous, it can be difficult to grate. But if you store the whole unpeeled root in the freezer, it will grate cleanly. Wrapped tightly in plastic wrap, it will keep frozen for several months. When you want some, peel the part you need while it's still frozen, then grate; return the rest to the freezer.

Reviews Add a comment

  • nbailleuxhotma
    1 SEP, 2016
    First of all - the recipe doesn't specify how tall the Bundt pan should be so in my case, there was quite a bit of spillage. Second, the timing of this cake was completely off. 30 minutes was far too short. I still had a very runny interior and had to cook it for at least 20 minutes more. Finally the flavor was completely unappealing. So in short, I give this recipe a total failing score.
    Reply
  • masvd7
    25 JUN, 2012
    I made this cake with caramel sauce because I thought it would be too much chocolate, it was a huge hit at a small get together and all of it was gone by the time the party was over. I'm not a huge ginger fan and thought the ginger content was just right (not over powering). Only thing I wasn't a fan of was how dense the cake was, but it was my first time making it so maybe something was mixed slightly off.
    Reply
  • cakemama14
    5 DEC, 2010
    Great review, JStickland. Think I'll give this cake a try. Thanks!
    Reply
  • 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.
    Reply
  • 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.
    Reply