Lightened Oatmeal Stout Gingerbread with Chocolate Stout Glaze

Gingerbread is the quintessential Christmas dessert. Whether you prefer it in cookie or cake form, its dark crumb and warm spicy flavors are perfect during the winter chill.

You may  have noticed that I have a thing for desserts made with beer. Dark beers are my favorite, and I love the flavor and moistness that they add to cakes. This beautiful gingerbread is phenomenal on its own (you won’t notice that I’ve lightened it up a bit), but I highly recommend the chocolate glaze, and perhaps a scoop of ice cream.

When I made this, I increased the recipe by half and made a mini bundt cake for a friend. You could double this recipe and make four mini cakes to give away. The large bundt cake would make a beautiful Christmas dessert, either sprinkled with powdered sugar or glazed with chocolate. Mound some freshly whipped cream in the center to increase the ‘wow’ factor.

However you decide to serve this, I hope that you enjoy it as much as my family did. Happy holidays!

Recipe adapted from epicurous.com.

Ingredients

cake:

1 cup oatmeal stout or Guinness Stout

1 cup dark molasses (not blackstrap)

1/2 teaspoon baking soda

1 cup all-purpose flour

1 cup whole wheat 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

Pinch of ground cardamom

3 large eggs

1/2 cup sugar

1/4 cup vegetable oil

1/2 cup lowfat buttermilk

confectioners sugar for serving (optional)

sauce:

6 ounces dark chocolate chips (I used Ghirradelli 60% dark chocolate chip)

1/3 cup oatmeal stout

dash of buttermilk (about 2 tablespoons)

 

Instructions

1. Preheat the oven to 350 degrees. Butter and flour a large bundt pan.

2. In a large bowl, whisk together the dry ingredients.

3. In a medium bowl, whisk together the wet ingredients. Stir into the dry ingredients and mix until blended. Pour into prepared bundt pan, and cook for 50 minutes, or until tested comes out clean. Remove from pan and cool on a wire rack.

4. While the cake is cooling, make the chocolate sauce. Place chocolate chips and oatmeal stout in a double boiler, and stir until melted. Alternatively, use the microwave. Add a dash of buttermilk and stir until blended.

5. Serve the cake dusted with powdered sugar, or drizzle with chocolate sauce. Serve with vanilla ice cream.

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