Chocolate Ginger Cake With Bourbon Sauce Recipe

Name: Chocolate Ginger Cake With Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened, plus more for pan; 1/2 cup unsweetened Dutch-processed cocoa powder, plus more for dusting; 1/2 cup unsulphured 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; 1/2 cup unsalted butter; 2 large egg yolks; 1 cup packed dark brown sugar; 1 teaspoon pure vanilla extract; 1/4 cup Bourbon

Servings: persons

1/2 cup unsalted butter, softened, plus more for pan
1/2 cup unsweetened Dutch-processed cocoa powder, plus more for dusting
1/2 cup unsulphured 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
1/2 cup unsalted butter
2 large egg yolks
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 cup Bourbon

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 1/2 cup water in a medium saucepan over medium low heat. Cook, stirring constantly, until butter has melted. Transfer 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 into 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.

1068

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, plus more for pan, 1/2 cup unsweetened Dutch-processed cocoa powder, plus more for dusting, 1/2 cup unsulphured molasses, 3/4 cup packed light brown sugar, and more.

Yes, Chocolate Ginger Cake With Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Ginger Cake With Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions