Cakes & Bakes: Ginger stout loaf

Home-made ginger stout loaf sliced | H is for Home

I’ve made a few ginger cakes before, however, this ginger stout loaf is probably the most moist, treacly, dark and delicious of them all!

Porter and black treacle mixture in a saucepan | H is for Home

I’ve had a couple of bottles of Hatherwood Purple Panther porter in the fridge since before Christmas. I’ve not tried them yet, we’re having a Dry January… does cooking with alcohol count as breaking the fast? I’ve only used about a quarter of the bottle, so I’m wondering how to use the leftovers… baking-wise. I’ve used it in the past in chocolate cake and bread, so perhaps something different this time. What do you recommend?

Jar of Opies stem ginger in syrup | H is for Home Mixing bowl with sugars and chopped ginger | H is for Home

I’ve halved the original recipe, which is a Bundt cake that serves 12. It called for 3 large eggs. How do you halve 3 eggs? Well, I whisked up the 3 eggs and poured half of the mixture into the batter. I used the other half in a frittata for lunch… waste not, want not!

Ginger stout loaf batter in a lined loaf tin | H is for Home Cooked ginger stout loaf in a lined loaf tin | H is for Home

We’ve had lots of cold, damp, misty, murky weather of late. This rich, warming cake – served alongside a nice strong cup of tea – or with some piping hot custard – is the perfect antidote.

Click here to save the recipe to Pinterest if you want to try the recipe soon!

Ginger stout loaf
Serves 8
Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 120ml/8 fl oz stout/porter
  2. 6tbsp molasses
  3. 3tbsp ginger in syrup, chopped finely
  4. 2 medium-sized eggs, at room temperature
  5. 1tsp vanilla extract
  6. 100g/½ Muscovado sugar
  7. 100g/3½ Demerara sugar
  8. 100ml/3½ fl oz vegetable oil
  9. 125g/4½oz plain flour
  10. ¼ teaspoon baking soda
  11. ½tbsp ground ginger
  12. ½tsp cinnamon
  13. ¼ tsp ground cloves
  14. ¼ tsp freshly grated nutmeg
  15. ¼ tsp freshly ground black pepper
  16. ¼ tsp allspice
  17. ¼ teaspoon fine sea saltHome-made ginger stout loaf ingredients
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Instructions
  1. Heat oven to 175ºC/350ºF/gas mark 4
  2. Grease & line a 1kg/2lb loaf tin with parchment paper
  3. Pour the stout and molasses into a medium-sized saucepan, bring to a simmer, stirring to combine. Remove from the heat, set aside and allow to cool
  4. In a large mixing bowl, combine the chopped ginger, eggs, vanilla extract, Muscovado sugar and Demerara sugar until the mixture is no longer gritty
  5. Slowly add the oil, mixing all the while
  6. Slowly add the stout mixture and mix until well combined
  7. Carefully add the dry ingredients in two parts, mixing well in between each addition.
  8. Pour the batter into the prepared tin
  9. Bake for 45-55 minutes, or until a skewer inserted into the middle comes away clean
  10. Cool in the tin for 15 minutes before removing and allowing to cool completely on a wire rack
Notes
  1. Serve warm with custard or allow to cool completely before topping with cream cheese icing
Print
Adapted from New York Times
Adapted from New York Times
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Double chocolate stout cake

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slice of double chocolate stout cake with a small vintage bottle with milk | H is for Home #recipe #chocolate #cake #stout

This double chocolate stout cake was a resounding hit this week! I’ve used stout to make bread before, but this is the first time that I’ve used it as a cake ingredient.

It was moist, dense and dark with the stout giving the chocolate a greater depth of flavour. The was pretty tasty too!

Here’s the recipe – based on the one I found in The Delia Collection: Chocolate

Have a look at some of the other recipes where we used stout.

Double chocolate stout cake

Cook Time: 30 minutes

Yield: Makes 8 slices

Double chocolate stout cake

Ingredients

  • For the cake
  • 2 oz/50g cocoa powder
  • 7 fl oz/200 ml Young's Double Chocolate Stout, Guinness or similar
  • 4oz/110g butter, softened
  • 10oz/275g brown soft sugar
  • 2 large eggs, beaten
  • 6oz/175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  •  
  • For the icing
  • 4oz/110g icing sugar, sifted
  • 2oz/50g very soft butter
  • 2 tbsp stout
  • 4oz/110g dark chocolate
  •  
  • To decorate
  • 8 walnut halves
  • cocoa powder, for dusting
  •  

Instructions

  1. Pre-heat the oven to 180°C/350°F/Gas mark 4
  2. In a large mixing bowl, cream the butter and sugar together until pale & fluffy
  3. Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture
  4. Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda
  5. Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk
  6. Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture
  7. Divide the cake mixture equally between two 20cm/8" loose-based cake tins
  8. Bake in the centre of the oven for 30-35 minutes
  9. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack
  10. To make the icing, beat the icing sugar and butter together until blended
  11. Gradually add the stout, making sure it's thoroughly mixed in after each addition
  12. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water
  13. One by one, dip the walnut halves up to their middle into the warm, melted chocolate
  14. Leave them on a side plate or parchment paper to harden
  15. Carefully fold the remaining melted chocolate into the icing mixture and allow to cool
  16. Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing
  17. Spread the remaining ⅔ on the top of the cake
  18. Arrange the dipped walnut halves on top

Notes

http://hisforhomeblog.com/cakes-bakes/cakes-bakes-double-chocolate-stout-cake/