Chocolate Ginger Cake With Bourbon Sauce

• unsalted butter, softened, plus more for pan↗1⁄2 cup
• unsweetened Dutch-processed cocoa powder, plus more for dusting↗1⁄2 cup
• unsulphured molasses↗1⁄2 cup
• packed light brown sugar3⁄4 cup
• large eggs↗2
• whole milk↗1⁄4 cup
• finely grated peeled fresh ginger2 teaspoons
• all-purpose flour↗1 cup
• baking soda↗3⁄4 teaspoon
• coarse salt↗1⁄2 teaspoon
• ground ginger↗1 teaspoon
• ground cinnamon↗1 teaspoon
• BOURBON SAUCE
• unsalted butter↗1⁄2 cup
• large egg yolks↗2
• cup packed dark brown sugar↗1
• teaspoon pure vanilla extract↗1
• cup Bourbon↗1⁄4

Step-by-step instructions

1. 1

   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 ½ 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.