Chocolate Ginger Cake with Bourbon Sauce
Dive into decadence with this Chocolate Ginger Cake with Bourbon Sauce—a rich, moist chocolate cake infused with the warm spice of ground and fresh ginger. This show-stopping dessert combines the classic flavors of cocoa, cinnamon, and buttermilk for a soft, fluffy texture, while optional dark chocolate chips add bursts of gooey sweetness. The pièce de résistance? A luscious bourbon-infused cream sauce that elevates each slice with its velvety, caramel-like depth. Perfect for holiday gatherings or special celebrations, this recipe balances sweet and spice with sophisticated flair. Serve it warm with a drizzle of sauce and a dollop of whipped cream for a dessert that’s as comforting as it is indulgent.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cups Buttermilk
- 0.5 cups Hot water
- 1 tablespoon Grated fresh ginger
- 0.5 cups Dark chocolate chips (optional)
- 1 cups Heavy cream
- 0.25 cups Bourbon
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper and set aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually beat in the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the hot water and grated fresh ginger. If using, gently fold in the dark chocolate chips. The batter will be thin, but that's okay.
Pour the batter into the prepared cake pan and smooth out the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the bourbon sauce. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and whisk in the bourbon and powdered sugar until smooth.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Slice the cake and serve with a generous drizzle of bourbon sauce. Optionally, garnish with a dollop of whipped cream or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
5164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.8 g | 332% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 689.8 g | 251% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 395.9 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 816 mg | 63% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 4285 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
