Tuesday, March 27, 2012

Classic Gingerbread Cake with Stout

When I saw Jenn's posting this morning (jenn's food journey) for chili with Guinness stout (and two kinds of beef) I knew I had to share this gingerbread with you. I'm calling it Stout Day. This is not an original recipe from me, it's adapted from “Cooks Illustrated” magazine. Peter made it last week for a dinner party we shared with friends. It is fabulous. I could see having a meal with chili as the main course and the cake for dessert. And, of course, beer (stout?) would be an excellent accompaniment. Add a salad (some stout in the dressing somehow) and you've got a “theme.”
Anyhow, Jenn's recipe is more than worth bookmarking for your own future use. And this cake is too.
Oh, one thing I need to share. Our dog, Scooper, ate part of the recipe page. I think I can reconstruct it.

Classic Gingerbread Cake with Stout
¾ cup Guinness stout
½ tsp baking soda
2/3 cup molasses
¾ cup packed light brown sugar
¼ cup granulated sugar
1 ½ cups unbleached all-purpose flour, plus extra for dusting the pan
2 Tbs ground ginger
½ tsp baking powder
½ tsp table salt
¼ tsp ground cinnamon
¼ tsp finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 Tbs finely grated fresh ginger
Adjust oven rack to middle position and preheat to 350 degrees. Grease and flour 8-inch square baking pan.

Bring stout to a boil in 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. In a large bowl stir together flour, ground ginger, baking powder, salt, cinnamon and pepper. Set aside. Place stout mixture in another 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.

Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake on wire rack, about 1 ½ hours. Cut into squares and serve warm or at room temperature.


Mary said...

I've heard that "my dog ate...." line before. I think you've nailed the recipe. It is a masculine cake with strong flavors and I think your readers will really enjoy it. Have a great day. Blessings...Mary

Lyndsey said...

I thinks this sounds amazing...I love gingerbread and stout! I do make a killer chili myself, but never posted the recipe (I have won a few chilli cook offs) just among friends... so you know I have to think about it Hehe! I use stout, and diced sirloin and grounf beef. I'll have to check out Jenn's recipe!

Bookmarked this cake!

Pam said...

I've read CI for years but I missed this one. I love gingerbread but haven't had it in years. Just had a Guinness stout a couple of days ago though. I rarely make desserts anymore but might just have to try this one. Now for Jenn's chili...

Jenn said...

Thanks for the the shout out! The is a great recipe.. I have two bottles of Guinness just staring me in the eye every time I open the fridge, this might need to be what I use it for.... this and Guinness ice cream maybe??? :)

Dom at Belleau Kitchen said...

Love this recipe. I do like a nice dark cake and the ginger really brings this to life. I would make a nice creamy frosting to top this with just because I'm such a frosting maniac!!

Michael Toa said...

Great seeing you doing a baking post! I do think stout in gingerbread is fantastic, making it a very moist and flavourful cake! I love stout in brownies as well.

Kitchen Belleicious said...

with stout? Oh be still my heart:)

Knatolee said...

Well, I love Guinness so I'm all for trying this! Looks great.

Shaheen said...

Ooh liking the sound of this.

Shu Han said...

i'm not a fan of beer but I LOVE it when beer is used in cooking. i don't know what it is about alcohol that really just transforms a dish. this cake sounds just fab!

Chris said...

Scooper! Bad dog! ha ha

Sounds like a very interesting gingerbread and I immediately started thinking how it would work with a New Castle Brown ale with it's chocolaty notes.

Inside a British Mum's Kitchen said...

this is the best of both worlds with stout and gingerbread - great flavors and the cake looks fantastic. Good thing Scooter didn't eat the cake.

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