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Gingerbread Beer Cake Recipe by Piece of Cake

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When we came across this gingerbread beer cake recipe by Piece of Cake, we knew we had to feature it because it was so unique – gingerbread, beer AND chocolate in one cake? Delicious!! This cake would make for a great dessert at any fall or winter dinner.

Gingerbread Beer Cake with Bittersweet Chocolate Frosting

Makes 1 3-layer, 8-inch round cake

For the cake:

  • 2 1/4 cups cake flour
  • 2 cups sugar
  • 4 teaspoons unsweetened cocoa powder
  • 4 1/2 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 1/2 teaspoons ground mustard
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark beer or porter (she used Guinness)
  • 1/2 cup unsulphured molasses (or barley malt syrup)
  • 6 tablespoons buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 3 eggs

For the frosting:

  • 10 ounces bittersweet chocolate, chopped (she used Scharffen Berger 70%–go for at least 60% cacao)
  • 1 1/2 cups heavy cream
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Preheat oven to 350 degrees. Butter 3 8-inch cake pans and line the bottoms with rounds of parchment paper. Butter the parchment, too.

In the bowl of an electric mixer, whisk together the flour, sugar, cocoa powder, cinnamon, ginger, cardamom, mustard, nutmeg, cloves, baking soda, baking powder, and salt.

In a medium bowl or large measuring cup, whisk together the beer, molasses (or malt syrup), buttermilk and vanilla.
Set the bowl of dry ingredients on the mixer. On low speed, stir in about two-thirds of the beer mixture and the softened butter. Once all the ingredients are incorporated, crank the speed up to medium and beat until the batter is lightened in color and aerated, about 3 minutes.

With the mixer running, beat in the eggs one at a time. Beat in the remaining beer mixture. Fold the batter by hand a few times to ensure everything is well-mixed.

Pour the batter evenly among the prepared pans. Bake the cake layers for 25-30 minutes, or until a cake tester comes out clean. Cool the layers in their pans for 10 minutes, then invert cakes onto a cooling rack and remove the parchment paper liners. Allow the cakes to cool completely, at least 1 hour.

To make the frosting, melt together the chocolate and cream (you can do this over a double boiler or in the microwave with 45-seconds bursts of high power). Whisk the chocolate and cream together until smooth. Let the chocolate cool considerably, until it thickens to the consistency of mayonnaise. In a stand mixer fitted with the paddle attachment, beat the butter until it is creamy. Scrape in the chocolate and beat again until the frosting is smooth and light, just about 3 minutes. Avoid overbeating, as the frosting may separate.

Place on cake layer flat side up on a serving platter, and tuck strips of parchment just under the edges of the cake to keep the plate clean. Dollop 2/3 cup of frosting on the first cake layer and spread evenly, right up to the edges. Repeat with the second layer. Place the third layer on top, and frost the top and sides with the remaining frosting. Let the cake sit at room temperature for at least 30 minutes before cutting and serving to allow the frosting to set up a bit. Keep leftovers in a cake keeper at cool room temperature or refrigerate them, letting the cake come to room temperature again before serving.

Photos and recipe copyright Piece of Cake


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