Chocolate Ginger Cake With Bourbon Sauce Recipes

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CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE



Chocolate-Ginger Cake with Bourbon Sauce image

This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

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

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



Chocolate Ginger Cake With Bourbon Sauce image

This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.

Provided by triciaputvin

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 17

1/2 cup unsalted butter, softened, plus more for pan
1/2 cup unsweetened Dutch-processed cocoa powder, plus more for dusting
1/2 cup unsulphured 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
1/2 cup unsalted butter
2 large egg yolks
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 cup Bourbon

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.

Nutrition Facts : Calories 4605.8, Fat 212.6, SaturatedFat 127.8, Cholesterol 1336.7, Sodium 2539, Carbohydrate 628.6, Fiber 19.2, Sugar 470, Protein 43.5

BOURBON TRIPLE CHOCOLATE CAKE



Bourbon Triple Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 22

Nonstick baking spray
2 2/3 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1/2 cup vegetable oil
1 cup strong brewed coffee, cooled
1/3 cup bourbon whiskey
4 ounces unsweetened baking chocolate
2 sticks (1 cup) salted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups chopped bittersweet chocolate
2 cups heavy cream

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Line two 8-inch cake pans with parchment circles and spray thoroughly with nonstick baking spray.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt. In a large measuring cup, blend the eggs, sour cream and vanilla.
  • In a stand mixer fitted with the paddle attachment, blend the melted butter and oil on low speed until incorporated. Mix in the coffee and bourbon. Slowly add the flour mixture; mix until smooth. Add the egg mixture and mix until thoroughly blended.
  • Divide the batter between the prepared cake pans. Bake for 35 to 40 minutes, until an inserted toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack and let cool completely.
  • While cakes are in the oven, whip up the filling: Melt the baking chocolate in a microwave-safe bowl until smooth. Set aside to cool.
  • In a stand mixer fitted with the whisk attachment, beat the salted butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Drizzle in the melted chocolate and vanilla and whip until combined. Adjust the mixer to medium speed and add the eggs, one at a time, mixing for 5 full minutes between each addition. Once the eggs are incorporated, chill the filling for 30 minutes to firm up.
  • For the ganache: Place the bittersweet chocolate in a metal bowl. In a saucepan over medium heat, bring the heavy cream just to a boil, then pour it over the chopped chocolate. Whisk until smooth. Let cool to room temperature.
  • To assemble the cake: Level and split the cake layers with a serrated knife. Layer the ganache and filling alternately to build an attractive layer cake. Chill the cake completely, then pour lukewarm ganache over the top, allowing plenty to drip down the sides of the cake.
  • When you can't hold back any longer, slice and enjoy!

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE GINGER CAKE



Chocolate Ginger Cake image

Moist, rich, very chocolaty . . . what is not to love about this cake?! Adapted from a recipe in Country Living UK, this cake tastes far better than it should considering how easy it is to make. My hubby and daughter declare they even prefer it to the store-bought local gourmet bakery chocolate cake. And we live in Quebec, where good French baking traditions thrive!

Provided by Elise and family

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1/4 cup butter
1/3 cup molasses
1/2 cup brown sugar
1 cup flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2/3 cup milk
1 egg, beaten
4 baker's dark chocolate squares, in small pieces

Steps:

  • Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
  • Preheat oven to 300.
  • Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
  • Add flour, spices and baking soda to pot, and stir well.
  • Add milk, egg and chocolate and stir until smooth.
  • Pour into greased 9 inch square glass pan.
  • Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE



Chocolate-Ginger Cake with Bourbon Sauce image

Categories     Cake     Candy     Sauce     Bourbon     Chocolate     Ginger     Bake

Yield Makes one 9-inch bundt cake

Number Of Ingredients 20

1/2 cup (1 stick) unsalted butter, softened, plus more for the 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 (recipe follows)
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
(makes 1 1/4 cups)

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.

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