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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.

  • Servings: 10
Chocolate-Ginger Cake with Bourbon Sauce

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2005


  • 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


  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.

Reviews (4)

  • 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.

  • 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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