I rarely post recipes (don't think I have on the poetry blog)..but this is absolutely to die for..besides, it's my birthday and I needed an excuse.. Its (Martha Stewart's Chocolate-Ginger Cake With Bourbon Sauce ) If you love the flavors of ginger, chocolate & hot Bourbon- then you won't be disappointed! (I go in and buy the tiny little bottles they sell by the checkout..it's the perfect measurement-
1/2 cup unsalted butter, (1 stick), 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
Preheat oven to 325 degrees. Butter a 9-inch Bunt 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 unsold 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.
Makes 1 1/4 cups
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
Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees.on a candy thermometer, about 7 minutes.