Classic Gingerbread Cake

Classic Gingerbread Cake

Ingredients:

• 3/4 cup stout 1/2 teaspoon baking soda 2/3 cup mild molasses3/4 cup packed light brown sugar1/4 cup granulated sugar1 1/2 cups unbleached     all-purpose flour 2 tablespoons ground ginger1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon black pepper2 large eggs1/3 cup vegetable oil  1 tablespoon freshly grated    ginger   
   
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Adjust rack to middle of oven and heat to 350 degrees.  Grease and flour 8 inch square baking pan.
  
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  Bring stout to a boil in a medium pan 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 white sugar, stir until sugar is dissolved, set aside.  Whisk flour, ginger, and baking powder, salt cinnamon and pepper together in a large bowl; set aside.
  
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  Transfer stout mixture to large bowl.  Mix in eggs, oil, and ground ginger until combined.  Whisk wet mixture into floour mxture by thirds stirring vigorously until completely smooth after each addition.
  
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  Transfer mixture to prepared pan and gently tap on counter 3 or 4 times to dislodge air bubbles.  Bake until cake is just firm to the touch and toothpick comes out clean, 35 to 40 minutes.  Cool cake in pan on wire rack about 1 1/2 hours.  Cut into squares and serve warm or at room temperature.
   

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