Chocolate-Ginger Cake with Bourbon Sauce
- Comments()
- Yield Serves 10
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
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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.
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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.
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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.
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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.
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.
Great review, JStickland. Think I'll give this cake a try. Thanks!
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.
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.