I’m burnt out on Christmas. Maybe I’m just a bit bummed that we didn’t put up a tree this year and every room in our house is under renovation. I had a friend over for lunch today and made Guinness Gingerbread for dessert. Super yummy and spicy. You can barely taste the Guinness—if I close my eyes, think “Guinness” and take big bites I can. The cake is nice and moist and perfect with a dollop of whipped cream. The recipe comes from The Sweet Melissa Baking Book, a bakery in Brooklyn, New York.
2/3 cup Guinness stout
2 cups all-purpose flour
2 tablespoons best-quality unsweetened Dutch-process cocoa
1 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1/4 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
2 large eggs
1/2 granulated sugar
1/3 cup firmly packed dark brown sugar
2/3 cup molasses
3/4 cup vegetable or canola oil
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly butter and flour a 9 x 9 x 2 square cake pan.
1. In a medium saucepan, bring the beer to a simmer and remove from heat.
2. Sift together the flour, cocoa powder, baking soda, ginger, white pepper, and cinnamon into a medium bowl.
3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, and molasses until smooth. Whisk in the oil to combine. Whisk in the dry ingredients in three batches, alternating with the beer. (Dry, beer, dry, beer, dry.) Mix until just combined. Do not over mix.
4. Pour the batter into the prepared cake pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
The gingerbread is best at room temperature with freshly whipped cream.