Ingredients

• 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

Instructions

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. 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.