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Chocolate-Ginger Cake with Bourbon Sauce

Recipe photo courtesy of Lisa Hubbard

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.

Source: Martha Stewart Living, November 2005



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.

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How would you rate this recipe?
  • 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.
  • 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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