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1
Preheat the oven to 325F.
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2
Butter a 9-inch Bundt pan.
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3
Dust with cocoa powder, and tap out excess; set aside.
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4
Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat.
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5
Cook, stirring constantly, until the butter has melted.
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6
Transfer the mixture to a large bowl.
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7
Let cool 5 minutes.
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8
Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine.
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9
Sift together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
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10
Gently fold the flour mixture into the molasses mixture until just combined.
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11
(There should be lumps remaining.)
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12
Pour the batter into the prepared pan.
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13
Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes.
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14
Let the cake cool completely in the pan on a wire rack.
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15
Invert the cake, and unmold onto a cake stand or a large serving platter.
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16
Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion.
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17
Serve immediately.
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18
Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water.
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19
Cook, whisking constantly, until the mixture registers 160F on a candy thermometer, about 7 minutes.
