Place the ginger in a small saucepan. Pour 1 cup of water over the ginger and bring the mixture to a boil over medium-high heat. Turn off the heat and let the ginger steep for 5 minutes, and then strain the mixture through a fine-mesh sieve placed over a bowl. Press on the ginger to extract all of the liquid, discard the ginger pulp and set the ginger water aside.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Whisk 2 1/2 cups flour, baking soda, cinnamon and salt together in a large bowl and set aside.
Pour 1 cup cane syrup, oil, brown sugar, ginger water and hot sauce into the bowl of a stand mixer (or into a large bowl if using a hand mixer) and whisk to combine. Whisk in the eggs one at a time. Then add the dry ingredients all at once. Using the paddle attachment, beat the mixture on low speed until the batter is smooth, 2 to 3 minutes. Scrape the sides and bottom of the bowl using a rubber spatula and then pour the batter into the prepared cake pan.
Bake until a cake tester inserted into the center of the cake comes out clean and the center resists slight pressure, about 1 hour. Place the cake on a cooling rack to cool for 15 minutes. Use a cake tester or a fork to poke holes into the top of the cake, going almost all the way through the cake. Pour the remaining 1/2 cup cane syrup over the top of the cake and let it sit for at least 1 hour before slicing. You can also unmold the cake for presentation, but be sure to pour more cane syrup over it before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Bayou Bakery, Coffee Bar and Eatery, 2011