Ingrédients pour Chocolate Ginger Cake With Bourbon Sauce
- Unsalted Butter
- Dutch Processed Cocoa Powder
- Unsulphured Molasses
- Light Brown Sugar
- 2 large eggs
- Whole Milk
- Fresh Ginger
- All Purpose Flour
- 1 teaspoon baking soda
- Coarse Salt
- 1 tablespoon ground ginger
- Ground Cinnamon
- Egg Yolks
- Dark Brown Sugar
- Pure Vanilla Extract
- Bourbon
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Comment préparer Chocolate Ginger Cake With Bourbon Sauce
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch bundt pan. Dust with cocoa powder and tap out excess.
- In a medium saucepan over medium-low heat, combine the butter, molasses, brown sugar, and water. Cook, stirring constantly, until butter is melted and the mixture is smooth.
- Transfer the mixture to a large bowl. Let cool for 5 minutes.
- Add the eggs, milk, and grated ginger to the molasses mixture. Whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; some lumps are okay.
- Pour the batter into the prepared bundt pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the bourbon sauce (see recipe below).
- Once the cake is completely cool, drizzle the warm bourbon sauce over the cake.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
1880g
Fat
639g
Carbs
209g
