Classic Gingerbread Cake

By adrienne30343

Ingredients

• 3/4 cup stout (Guinness)
• 1/2 tsp baking soda
• 2/3 cup mild molasses
• 3/4 cup (5 1/4 ounces) packed light brown sugar
• 1/4 cup (1 3/4 ounces) granulated sugar
• 1 1/2 cup (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
• 2 T ground ginger (you can decrease the amount of dried ginger to 1 tablespoon)
• 1/2 tsp baking powder
• 1/2 tsp table salt
• 1/4 tsp ground cinnamon
• 1/4 tsp finely ground black pepper
• 2 large eggs
• 1/3 cup vegetable oil
• 1 T finely grated fresh ginger

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350°. Grease and flour 8-inch square baking 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 mixture aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.


3. Transfer stout mixture to 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. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature.