Gingerbread/ Guiness Cake:

This recipe is adapted from Andreas Recipes.

CAKE:


2/3 cup Guinness Stout
2 cups unbleached all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1-1/4 teaspoons baking soda
2-1/4 teaspoons ground ginger
1/4 teaspoon ground white pepper
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/3 cup firmly packed dark brown sugar
2/3 cup molasses
3/4 cup canola oil


WHIPPED CREAM:


1 cup heavy whipping cream
3/4 teaspoon vanilla extract
1 tablespoon + 1-1/2 teaspoons granulated sugar

Place rack in center of the oven and preheat to 350°

CAKE:


In the microwave, warm the Guinness Stout in the glass measuring cup, or you can warm it on the stove in a small sauce pan. Bring just to a simmer then remove from heat.

In the medium mixing bowl, whisk together the flour, cocoa powder, baking soda, ginger, white pepper, and cinnamon. In the large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and molasses until smooth. Add the canola oil and whisk until thoroughly combined.


Add the dry ingredients alternating with the beer (dry, beer, dry, beer, dry). Whisk as you add, then mix at the end just until combined. Do not overmix.Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until a toothpick comes out clean. Place cake pan on a wire rack to cool.


WHIPPED CREAM:

In the bowl of the stand mixer, beat the heavy cream and vanilla on medium speed until fluffy. Slowly add the sugar in a steady stream and continue beating until the cream forms medium-stiff peaks. Serve while still warm with a dollop of the whipped cream on top.