I’ve always liked molasses cookies, even when I was a kid I can remember getting excited about the soft molasses cookies with granulated sugar on top that my mom used to buy at the grocery store. Most kids would go for the chocolate chip cookies, but not me, I’ve always been a molasses girl.
Imagine my surprise when I made this Gingerbread Stout Cake and it tasted just like a soft molasses cookie. It has a delicious and rich flavor from the molasses and Guinness, and a great, spicy kick from the ginger, cinnamon and pepper. This would be the perfect recipe to make for next St. Patrick’s Day, so make sure to put it in your recipe book.
If you are looking for gingerbread desserts in the Twin Cities, try the Gingerbread Caramel and Toffee Torte or the Ginger Molasses Cookie at Patisserie Margo in Minneapolis.
Classic Gingerbread Stout Cake (recipe from First Look, Then Cook)
3/4 cup Guinness Stout
1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour, plus extra for dusting pan
2 tablespoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper (optional)
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh ginger
Adjust oven rack to the middle position and pre-heat oven to 350 degrees. Grease and flour an 8-inch square baking pan.
Bring stout to a boil in a 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 (optional) together in a large bowl; set aside.
Transfer stout mixture to a large bowl. Whisk in eggs, oil, and granulated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until the top of the cake is just firm to touch and a toothpick comes out clean, 35 to 45 minutes. Cook cake in the pan on a wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature.
Makes 16 large squares.