Ingredients

Makes one 9-inch bundt cake

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

Step 5

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.