Gingerbread-Guinness Cake

This is a great cake recipe I came across several years ago and with this being St Patrick's Day, this was a great weekend to test a Gingerbread-Guinness Cake.  The cake was moist, rich and full of that distinct Guinness flavor, but it was not an overly sweet cake.  It needed a little surprise on top, and the final touch was a dollop of Cinnamon-Vanilla Whipped Cream and a drizzle of chocolate.

    

You will have to use some patience while cooking this cake.  During the cooking process it may seem like more of a science experiment than a recipe. The beer foams when combined with the baking soda and looks a bit like a small volcano.  But fear not, the foam will subside and leave a mixture that smells incredible.  The cake does a little more volcano action while cooking.  The top foams and rises, then relaxes and becomes something that looks more cake-like.  If you are cooking this for your family, not only will your kids love to watch this cake being made with all of that foaming action, they will love the end result. This cake received three thumbs-up from the under-21 crowd. Enjoy!!

1 cup  Guinness Stout
1 cup  Molasses
1-1/2 tsp  Baking Soda
3  Eggs
1/2 cup  Sugar
1/2 cup  Brown Sugar, packed
3/4 cup  Canola Oil
2 cups  Flour
2 TB  Ground Ginger
1-1/2 tsp  Baking Powder
3/4 tsp  Ground Cinnamon
1/4 tsp  Ground Cloves
1/4 tsp  Ground Nutmeg
1/8 tsp  Ground Allspice

Preheat oven to 350 degrees.  Line the bottom of a 9-inch spring form pan with parchment paper, then butter the parchment and the sides of the pan.

In a large saucepan, over medium-high heat, combine the Guinness and molasses and bring to a boil.  Turn off the heat and add the baking soda.  Allow the mixture to sit for several minutes until the foam begins to dissipate.  Then stir for a few minutes until the foam is gone and the mixture has cooled slightly.

Meanwhile, in a medium bowl, whisk together the eggs and both sugars, then whisk in the oil.  In a separate bowl, combine the flour, ginger, baking powder, cinnamon, cloves, nutmeg and allspice.  Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, adding a small amount at a time, and stir until blended.

Pour the batter into the lined pan and bake for 60 - 70 minutes, or until the top springs back when gently pressed.  Do not open the oven door until the cake is almost fully cooked, or the center of the cake might fall slightly.  (Patience here, try to wait until at least 50-55 minutes into the cooking time to check for doneness.)  Transfer the cake to a wire rack to cool for about 30 minutes, then loosen the sides of the pan with a knife and release the sides of the spring form pan.  Cool completely before slicing.

Serve with a dollop of Cinnamon-Vanilla Whipped Cream and a drizzle of your favorite chocolate syrup.

Cinnamon-Vanilla Whipped Cream

1 cup  Heavy Whipping Cream
1/8 cup  Sugar
3/4 tsp  Ground Cinnamon
1/4 tsp  Vanilla

Pour heavy cream into a chilled bowl.  (If you have a stand mixer this works great.  Just pop the bowl into the freezer for a few minutes.)  Beat the cream on medium speed and slowly add the sugar, cinnamon and vanilla.  As the mixture begins to thicken slightly, increase the speed to medium-high and whip until the mixture is thickened.  Serve immediately.