Back to Chocolate-Ginger Cake with Bourbon Sauce All Reviews for Chocolate-Ginger Cake with Bourbon Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chocolate-Ginger Cake with Bourbon Sauce Credit: Lisa Hubbard Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, softened, plus more for pan 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting 1/2 cup unsulfured 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

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.

Gallery Chocolate-Ginger Cake with Bourbon Sauce Credit: Lisa Hubbard

Recipe Summary Servings: 10

Chocolate-Ginger Cake with Bourbon Sauce      Credit: Lisa Hubbard

Chocolate-Ginger Cake with Bourbon Sauce

Credit: Lisa Hubbard

Chocolate-Ginger Cake with Bourbon Sauce

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting 1/2 cup unsulfured 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

Directions

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 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture 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 onto 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.

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.

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.

Reviews (5)

 Add Rating & Review     169 Ratings   5 star values:        50    4 star values:        60    3 star values:        38    2 star values:        13    1 star values:        8

Reviews (5)

Add Rating & Review     169 Ratings   5 star values:        50    4 star values:        60    3 star values:        38    2 star values:        13    1 star values:        8

Add Rating & Review

169 Ratings 5 star values: 50 4 star values: 60 3 star values: 38 2 star values: 13 1 star values: 8

169 Ratings 5 star values: 50 4 star values: 60 3 star values: 38 2 star values: 13 1 star values: 8

169 Ratings 5 star values: 50 4 star values: 60 3 star values: 38 2 star values: 13 1 star values: 8

  • 5 star values: 50 4 star values: 60 3 star values: 38 2 star values: 13 1 star values: 8

    Martha Stewart Member     Rating: Unrated       09/01/2016   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.  

Martha Stewart Member     Rating: Unrated       06/25/2012   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.  

Martha Stewart Member     Rating: Unrated       12/05/2010   Great review, JStickland. Think I'll give this cake a try. Thanks!  

Martha Stewart Member     Rating: Unrated       11/09/2010   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.  

Martha Stewart Member     Rating: Unrated       02/24/2009   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.

    Martha Stewart Member

    Rating: Unrated 09/01/2016

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.

Rating: Unrated

Rating: Unrated 06/25/2012

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.

Rating: Unrated 12/05/2010

Great review, JStickland. Think I’ll give this cake a try. Thanks!

Rating: Unrated 11/09/2010

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.

Rating: Unrated 02/24/2009

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.

All Reviews for Chocolate-Ginger Cake with Bourbon Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate-Ginger Cake with Bourbon Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest