Chocolate-Ginger Cake with Bourbon Sauce

1. 1

   Preheat the oven to 325F.

2. 2

   Butter a 9-inch Bundt pan.

3. 3

   Dust with cocoa powder, and tap out excess; set aside.

4. 4

   Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat.

5. 5

   Cook, stirring constantly, until the butter has melted.

6. 6

   Transfer the mixture to a large bowl.

7. 7

   Let cool 5 minutes.

8. 8

   Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine.

9. 9

   Sift together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.

10. 10

    Gently fold the flour mixture into the molasses mixture until just combined.

11. 11

    (There should be lumps remaining.)

12. 12

    Pour the batter into the prepared pan.

13. 13

    Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes.

14. 14

    Let the cake cool completely in the pan on a wire rack.

15. 15

    Invert the cake, and unmold onto a cake stand or a large serving platter.

16. 16

    Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion.

17. 17

    Serve immediately.

18. 18

    Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water.

19. 19

    Cook, whisking constantly, until the mixture registers 160F on a candy thermometer, about 7 minutes.

* Per serving · 4 servings · Values may vary.