Glazed Guinness Gingerbread

Molasses and Guinness share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder.

Makes
12 servings
Cook Time
1¾ hours
Active time plus cooling
30 minutes active, plus cooling and drying
Rating
3

This spicy, fragrant gingerbread with an especially moist, plush crumb is our adaptation of a recipe in “Soframiz” by Ana Sortun and Maura Kilpatrick, chef/owners of Sofra Bakery and Café in Cambridge, Massachusetts. The molasses and Guinness (you can use another type of stout, if you prefer) share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder. A simple powdered sugar glaze made with some of the molasses and stout left over from the cake adds sweetness and shine to the surface, and bits of crystallized ginger scattered on top offer an extra hit of spice and texture. If you can, make and glaze the cake a day in advance—its flavor and texture improve overnight. Covered tightly, leftovers will keep for up to three days at room temperature.

Tip

Don’t use robust/full-flavored molasses; the flavor will overpower the other ingredients. This also is true of blackstrap molasses, which is extremely potent. If you’re measuring the stout by volume, after pouring it into the measuring cup, be sure to allow the foam to subside in order to get an accurate measurement. Be sure to use a large saucepan to heat the molasses and stout. When the baking soda is stirred in, the mixture bubbles vigorously and will flow over if the saucepan is too small.

Ingredients

For the gingerbread:
418
grams (1¼ cups) light/mild molasses
1
cup Guinness or other stout beer (see headnote)
2
teaspoons instant espresso powder
1
teaspoon baking soda
358
grams (2¾ cups) all-purpose flour, plus more for the pan
25
grams (¼ cup) ground ginger
2
teaspoons ground cinnamon
1
teaspoon ground nutmeg
1
teaspoon baking powder
½
teaspoon table salt
3
large eggs
214
grams (1 cup) white sugar
1
cup grapeseed or other neutral oil
For the glaze and topping:
155
grams (1¼ cups) powdered sugar
2
tablespoons stout beer
1
tablespoon light/mild molasses
2
tablespoons chopped crystallized ginger

Step 1

To make the cake, in a large saucepan over medium-high, simmer the molasses, stout and espresso powder, stirring well. Remove from the heat and immediately stir in the baking soda; the mixture will foam energetically.

Stir until the foam subsides, then transfer to a medium bowl and cool until barely warm to the touch, about 20 minutes, stirring occasionally for faster cooling.

Step 2

Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-13-inch pan with cooking spray, dust evenly with flour, then tap out the excess. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder and salt, breaking up any clumps of spices.

Step 3

In a stand mixer with the whisk attachment, beat the eggs on medium until combined, about 15 seconds. Add the white sugar, increase to high and beat until well aerated and tripled in volume, about 5 minutes.

Reduce to medium-low and slowly add the oil; continue to beat until homogeneous, about 15 seconds. With the mixer still running on medium-low, gradually add the cooled stout-molasses mixture, then beat until fully incorporated, about 30 seconds.

Step 4

With the mixer running on low, add the dry ingredients, then increase to medium and mix until just incorporated, about 10 seconds; do not overmix.

Using a silicone spatula, fold the batter, scraping the bottom and sides of the bowl, to ensure that no pockets of flour or egg remain. The batter will be thin.

Step 5

Pour into the prepared pan and bake until a toothpick inserted at the center comes out clean, 45 to 55 minutes. Cool to room temperature in the pan on a wire rack. Once cooled, make the glaze.