Chocolate Ginger Cake With Bourbon Sauce - cooking recipe

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

Preparation

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.
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.
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.
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.