Chocolate Ginger Bundt Cake With Bourbon Sauce Recipes

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• 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.

CHOCOLATE GINGER CAKE WITH BOURBON SAUCE

Steps:

• 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.
• 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.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat the oven to 325°F. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until the butter has melted. Transfer the mixture to a large bowl. Let cool 5 minutes.
• Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together the 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 the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes. Let the cake cool completely in the pan on a wire rack.
• Invert the 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.
• Bourbon Sauce
• Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture registers 160°F on a candy thermometer, about 7 minutes.

CHOCOLATE GINGER BUNDT CAKE WITH BOURBON SAUCE

Steps:

• 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. For the Sauce: Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

DECADENT CHOCOLATE BUNDT CAKE WITH CHOCOLATE GNACHE

Steps:

• Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
• Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
• Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
• Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
• Add dry ingredients and beat on medium speed until just combined.
• Pour into prepared pan.
• Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
• For gnache - heat heavy cream to almost boiling.
• Stir in chocolate chips and remove from heat.
• Continue stirring and allow to cool.
• Drizzle generously over cooled cake.