SERVES 8
This cake packs potent, yet well-balanced, fragrant, spicy heat. If you are particularly sensitive to spice, you can decrease the amount of dried ginger to 1 tablespoon. Avoid opening the oven door until the minimum baking time has elapsed. Serve the gingerbread plain or with Whipped Cream. See the sidebar that follows the recipe.
|
¾ |
cup stout, such as Guinness |
|
½ |
teaspoon baking soda |
|
⅔ |
cup molasses |
|
¾ |
cup packed (5¼ ounces) light brown sugar |
|
¼ |
cup (1¾ ounces) granulated sugar |
|
1½ |
cups (7½ ounces) all-purpose flour |
|
2 |
tablespoons ground ginger |
|
½ |
teaspoon baking powder |
|
½ |
teaspoon salt |
|
¼ |
teaspoon ground cinnamon |
|
¼ |
teaspoon pepper |
|
2 |
large eggs, room temperature |
|
⅓ |
cup vegetable oil |
|
1 |
tablespoon grated fresh ginger |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking pan, line with parchment paper, grease parchment, and flour pan.
2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl.
3. Transfer stout mixture to second large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
4. Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until top is just firm to touch and toothpick inserted in center comes out clean, 35 to 45 minutes. Let cake cool in pan on wire rack, about 1½ hours. Serve warm or at room temperature. (Cake can be stored at room temperature for up to 2 days.)