You’ll be smitten with this Guinness chocolate gingerbread cake, a smoulderingly delicious Valentine’s dessert full of heart-stopping warmth and flavour.
Author:Crosby Molasses
Yield:8-10 1x
Category:Cakes
Ingredients
Scale
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
Instructions
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.