Chocolate Ginger Cake With Bourbon Sauce

• 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
• BOURBON SAUCE
• 1/2 cup unsalted butter
• 2 large egg yolks
• 1 cup packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup Bourbon

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 1/2 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. 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. 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. 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.

unsalted butter, cocoa powder, unsulphured molasses, brown sugar, eggs, milk, fresh ginger, flour, baking soda, coarse salt, ground ginger, ground cinnamon, bourbon sauce, unsalted butter, egg yolks, brown sugar, vanilla, bourbon

Taken from www.food.com/recipe/chocolate-ginger-cake-with-bourbon-sauce-412607 (may not work)