Skill required: Very confident baker
1/2 cup (1 stick) softened unsalted butter, + more for pan
1/2 cup unsweetened Dutch process cocoa, + 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 (recipe below)
1. Preheat oven to 325 degrees.
2. Butter a 9-inch Bundt pan. Dust with cocoa powder; tap out excess and set aside.
3. Put butter, molasses, brown sugar and 1/4 cup water in a medium saucepan over medium-low heat.
4. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
5. Add eggs, milk and grated ginger to the molasses mixture; whisk to combine.
6. Sift together flour, cocoa powder, baking soda, salt, ground ginger and cinnamon into a medium bow.
7. Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.)
8. Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes.
9. Let cake cool completely in pan on a wire rack.
10.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.
Bourbon Sauce:
1/2 cup (1 stick) unsalted butter
2 large egg yolks
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 cup good quality bourbon
1. Put butter, egg yolks, brown sugar, vanilla and bourbon in a heatproof bowl set over a pan of simmer water.
2. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.
3. Follow above directions for drizzling.
Yield: 10 servings.
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