Dark Beer and Fresh Ginger Cake
Rich, moist, and brimming with bold flavors, this Dark Beer and Fresh Ginger Cake is a spiced dessert like no other. Infused with the deep, caramel notes of stout or porter and enhanced by the zing of freshly grated ginger, this cake strikes the perfect balance between sweet and aromatic. A touch of molasses and a medley of warming spices, including cinnamon, ground ginger, and cloves, give it a comforting, cozy charm. The addition of sour cream ensures a tender crumb, while the beer creates a subtle complexity that’s sure to impress. Quick to prepare in just 20 minutes, this cake bakes to perfection in under an hour, making it a stellar dessert for holidays or casual gatherings. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a show-stopping treat that pairs beautifully with a warm cup of tea—or a frothy pint of your favorite dark brew.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Dark brown sugar
- 120 milliliters Molasses
- 240 milliliters Dark beer (stout or porter)
- 2 tablespoons Fresh ginger, grated
- 240 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 120 grams Sour cream
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom of the pan with parchment paper for easy removal.
In a small saucepan, combine the butter, dark brown sugar, and molasses. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is smooth. Remove from heat and let it cool slightly.
Pour the dark beer into the cooled butter mixture and whisk in the freshly grated ginger. Set this mixture aside.
In a large mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
In another bowl, whisk together the eggs and sour cream until smooth.
Gradually add the butter-beer mixture to the egg-sour cream mixture, whisking continuously until combined.
Slowly fold the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula to combine, being careful not to overmix. The batter will be slightly runny.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or top with whipped cream before serving.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 34.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
