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.
