This is an amazing and decadent dessert for any dinner party. Keeping with my theme of be an easy recipe to prepare I think you will enjoy making this and of course enjoying the fruits of your labor . . . eating it! We made it as the grand finale to our last cooking class and it was a huge hit. it meets you right at your taste buds with lots of powerful flavors including the yummy taste of gingerbread. They all meld together for a delectable dessert. Oh . . . besure you have a cup of coffee or better yet Irish Coffee! Let’s get started!
GINGERBREAD STOUT CAKE WITH CARAMEL-ALE SAUCE
PREP: 20 minutes
COOKING TIME: 25 MINUTES
BAKING TIME: 50 MINUTES FOR ONE BUNDT OR 25 MINTUES FOR MINI BUNDTS
SERVES – 12
1 cup dark molasses (not blackstrap)
1/2 tsp baking soda
2 cups all-purpose flour
1 1/2 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Caramel-Ale Sauce: 12 ounces Ale
2 tbsp unsalted butter
1 1/2 cups brown sugar, packed
1 cup heavy (whipping) cream
1 tsp vanilla extract
- Generously grease and dust with flour (or use baking spray) a 10-inch (10- to 12-cup) bundt pan or 8 mini bundt pans. Set aside.
- Preheat oven to 350°F.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan (or divide evenly among mini pans) and rap pan sharply on counter to eliminate air bubbles.
- Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes (about 25 minutes for the minis). Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
- Pour the ale into a medium saucepan and bring to a low boil.
- Cook, uncovered, stirring occasionally, until reduced by two-thirds.
- Add the butter and brown sugar and cook, stirring only when the mixture is in danger of boiling over, until thick and syrupy, 10 to 15 minutes.
- Slowly stir in the cream (it will splatter up!). Cook another 5 or 6 minutes, until thickened.
- Remove from heat and stir in the vanilla. Cool to warm, it will thicken up more as it cools.
- Pour over stout cake and add ice cream if desired.
- ENJOY with a nice cup of coffee or Irish Coffee!
Thank you for reading. It is my sicerest hope and prayer that you enjoy preparing and of course eating these recipes. But my greatest hope is that you will lose any fear you may have for cooking and that you will develop of love for it! I will keep doing my part!
For information about upcoming cooking classes or designing your own customized cooking class/gathering/party please visit my website.