Chocolate Guinness Ginger Loaf

I used to make this when I was the Chef at the Olde Inn at West Dennis

This is great slightly warmed, sliced and drizzled with melted chocolate and Ben and Jerry’s White Russian ice cream

makes 2 loaves

Ingredients:

• 2 cup Guinness stout beer
• 2 cup molasses
• 1 tablespoon baking soda
• 3 large eggs
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1 1/2 cup grapeseed or vegetable oil
• 4 cups all-purpose flour
• 4 tablespoons ground ginger
• teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cardamom
• 2 tablespoon grated, peeled fresh gingerroot

Directions:

1. Preheat oven to 350°F. Butter 2 9- X 5-inch loaf pans, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour 2 6-cup Bundt pans.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool

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