Are you in search of a Valentine’s dessert that doesn’t star chocolate?
How about an authentic St. Patrick’s Dale celebration dessert?
Guinness Chocolate Gingerbread Cake is perfect for both celebrations.
It has just the right amount of deliciousness to launch that arrow; to satisfy a hungry heart. And on the St. Patrick’s Day front, well, it’s made with Guinness stout.
I have served Guinness Chocolate Gingerbread Cake at dinner parties and I baked it for my mom’s birthday one year, all the while waiting for Valentine’s season to really show it off.
What makes Guinness Chocolate Gingerbread Cake so perfect?
This cake is full of love and warmth and enough flavour to stop you in your tracks. You’ll take notice of this cake and you might even sneak away with the leftovers.
Be pleased that the recipe makes a good sized cake and that one can of Guinness is enough for two batches. Please don’t shy away from the amount of ground ginger called for. It works, it really does.
Guinness Chocolate Gingerbread Cake
- 1 cup stout beer (or other dark beer)
- 1 cup Crosby’s Fancy Molasses
- 1/2 tsp. baking soda
- 2 cups flour (spooned into the cup, not scooped)
- 1/4 cup cocoa
- 2 Tbsp. ground ginger
- 1 ½ tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1 ½ tsp. baking powder
- 3 large eggs
- 1 ¼ cup packed brown sugar
- 3/4 cup white sugar
- 3/4 cup grape seed or canola oil
- Pour beer and molasses into a saucepan and bring to a boil. Remove from heat, stir in baking soda. Let cool. (Mixture will bubble up so ensure your pot is large enough).
- Once the beer-and-molasses mixture has cooled sufficiently, preheat oven to 350 F and prepare remaining ingredients.
- Butter and flour a large tube or bundt pan.
- Sift together dry ingredients.
- Break eggs into a large mixing bowl and whisk well. Whisk in sugars and oil, followed by the beer and molasses mixture.
- Whisk in flour and spice mixture. Batter will be runny.
- Pour batter into prepared pan and bake in preheated oven for 55 to 65 minutes. The cake is done when a toothpick or cake tester inserted into the centre comes out clean.
- Cool cake in pan for about 10 minutes, then invert onto a rack, lift off the pan and cool cake completely.
- Dust with icing sugar before serving.
We have other gingerbread recipes for hungry Valentines. Try Soaked ginger cake
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Here’s to eating well, everyday,