Classic Gingerbread Cake

Classic Gingerbread Cake

INGREDIENTS:

3/4 cup stout 
1 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
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely freshly grated fresh ginger

*Directions:Adjust oven rack to middle position and heat the oven to 350 degrees.  Grease and flour 8 inch square baking pan.
*Bring stout to a boil in medium saucepan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda (mixture will foam vigorously).  When foam subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside.  Whisk flour, ground ginger, baking powder, salt cinnamon, and pepper together in a large bowl; set aside.*
Transfer stout mixture to large bowl.  Whisk in eggs, oil, and grated ginger until combined.  Whisk wet mixture into dry mixture by thirds, stirring vigorously until completely smooth after each addition.
                       *
Transfer batter to prepared pan and gently tap against counter 3 or 4 times to dislodge the large air bubbles.  Bake until top of cake is just firm to touch and toothpick inserted to center comes out clean, 35 to 45 minutes.  Cool cake in pan on wire rack for 1 1/2 hours.  Cut into squares and serve warm, or at room temperature.  Serve with whipped cream.