GINGERBREAD CAKE

Smitten Kitchen makes this cake every year for Christmas Eve so now I do too.
Makes: About 10 servings                                                                                         Takes: About 2 hours

GINGERBREAD CAKE

Smitten Kitchen's original recipe!
Makes: About 10 servings
​Takes: About 2 hours
Cake:
  • 1 cup oatmeal stout or Guinness Stout
  • 1 cup dark molasses (I used blackstrap)
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable or another neutral oil (I used coconut oil)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • Pinch of ground cardamom
Whipped cream:
  • 2 cups heavy or whipping cream
  • 6 tablespoons powdered sugar
  • 1/2 cup mascarpone
  • 1 cup rasberries (or preferred fruit for decorating)
Bake the cake: 
  1. Heat oven to 350°F. Butter and flour, or use a nonstick spray to coat three 9-inch round cake pans. I like to line the bottom of each with a circular piece of parchment paper as well. Highly recommend. 
  2. Bring stout and molasses to a boil in a large saucepan. Remove from heat and whisk in baking soda carefully (it will foam up). Now, this is when I started to freak out, but don't worry. It smells NASTY but will taste delicious, I swear. Let mixture cool to room temperature. 
  3. In a large bowl, whisk together sugars and oil. Whisk in eggs, and then the cooled beer/molasses mixture. P
  4. In a second bowl, sift together all dry ingredients and then add to wet. Stir until just combined. 
  5. Divide batter into three equal portions. I came out with 1 3/4 cups of batter for each. And pour into prepared pans. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean.
  6. Cool in pan on rack for 5 minutes, then flip out onto cooling rack, carefully remove parchment paper, letting each layer cool completely.
Make whipped cream: 
  1. Beat heavy cream and powdered sugar in a large bowl with a whisk or electric beaters until soft peaks form. Beat in mascarpone until it disappears into the cream. 
Assemble: 
  1. My cakes were surprisingly even, but if yours are not, level out the tops with a serrated knife. Spread about 1 cup whipped mascarpone on each layer. I decided not to ice the sides, but up to you. Lastly, decorate with your choice of fruit!