Gingerbread Cake
 
 
Ingredients
  • ¾ cup Guiness (or stout of your choice)
  • ½ teaspoon baking soda
  • ⅔ cup molasses
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1½ cups all-purpose flour, plus extra for dusting pan
  • 2 tablespoons ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 tablespoon grated fresh ginger
  • powdered sugar (optional for dusting)
  • whipped cream (optional, but highly recommended, for a side)
Instructions
  1. Heat oven to 350/180°.
  2. Butter and flour 8-inch square baking pan.
  3. In a medium sauce pan, bring Guiness to boil over medium heat. Stir occasionally.
  4. When it's come to a boil, remove from heat and stir in baking soda. The Guiness will foam up. When the foam stops, stir in molasses, brown sugar, and granulated sugar. Stir until dissolved. It might like dissolved, but stir a bit more, I found the molasses deceiving.
  5. In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon.
  6. Pour the stout mixture into a medium bowl. Whisk eggs, oil, and grated ginger into the stout mixture. (You can do this all in the sauce pan if you want, but I don't want you scratching your pan)
  7. Take wet mixture and whisk it into flour mixture in thirds. Each time you add, stir until completely smooth before adding more.
  8. Pour batter into prepared pan. Tap pan against counter 3 or 4 times to remove air bubbles. Bake for 35 to 45 minutes. A toothpick inserted in the middle should come out clean and the top should be a bit firm.
  9. Cool cake in pan.
  10. When cool, sprinkle with powdered sugar, if using. Then cut into squares and serve with a dollop of whipped cream, if using.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/11/20/gingerbread-cake/