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Ingredients
- 1/2 cup (1 stick) unsalted butter, 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
Details
Servings 16
Preparation time 25mins
Cooking time 80mins
Adapted from marthastewart.com
Preparation
Step 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 1/4 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.
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