Spiced Stout Gingerbread Cake

1. Prepare the oven and pan

Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Prepare an 8-inch square baking pan by greasing it, lining it with parchment paper, greasing the parchment, and flouring the pan.

2. Boil stout and add baking soda

Pour the stout into a medium saucepan and bring it to a boil over medium heat, stirring occasionally. Once it starts boiling, remove the pan from the heat and stir in the baking soda. Be prepared for the mixture to foam vigorously.

3. Add molasses and sugars

After the foam subsides, add the molasses, light brown sugar, and granulated sugar to the saucepan, stirring until the sugars are completely dissolved. Set this mixture aside to cool slightly.

4. Combine dry ingredients

While the stout mixture cools, whisk together the flour, ground ginger, baking powder, salt, ground cinnamon, and ground pepper in a large bowl.

5. Combine wet ingredients

In another large bowl, whisk the eggs, vegetable oil, and grated fresh ginger into the stout mixture until everything is well combined.

6. Mix wet and dry ingredients

Add the wet mixture to the flour mixture in thirds, stirring vigorously after each addition until the batter is smooth.

7. Pour batter into pan

Pour the batter into the prepared baking pan, smoothing the top with a rubber spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.

8. Bake the cake

Place the pan in the oven and bake for 35 to 45 minutes. You'll know the cake is done when the top is firm to the touch and a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan on a wire rack for about 1.5 hours. You can serve the cake warm or at room temperature.