Spiced Stout Gingerbread Cake

1. Oven Setup and Pan Prep

Set your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan, line it with parchment paper, grease the parchment, and dust the pan with flour.

2. Stout and Spice Mixture

In a medium saucepan, bring stout to a boil over medium heat, stirring occasionally. Remove from heat and whisk in baking soda; expect vigorous foaming. Once foaming eases, mix in the molasses, brown sugar, and granulated sugar until fully dissolved, then set aside.

3. Dry Ingredients

In a large bowl, sift and combine the flour, ground ginger, baking powder, salt, cinnamon, and pepper.

4. Wet Ingredients and Combine

In a separate large bowl, whisk the stout mixture with eggs, oil, and grated ginger until blended. Gradually mix the wet ingredients into the dry, adding in thirds and stirring well after each addition until the batter is smooth.

5. Bake the Cake

Transfer the batter into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter to eliminate any air pockets. Place in the preheated oven and bake until the top feels firm and a toothpick inserted in the center comes out clean, about 35 to 45 minutes.

6. Cooling

Allow the cake to cool on a wire rack while still in the pan for approximately 1½ hours. Serve warm or at room temperature.