Bourbon Barrel-Aged Imperial Stout Gingerbread Cake
Bourbon Barrel-Aged Imperial Stout Gingerbread Cake recipe brings together a wonderful flavor combination of ginger and stout style beer are the center point in this recipe, creating a rich, moist and flavorful cake. This dessert will warm the soul on any cold winter night, as freshly grated ginger, dried ginger and crystallized ginger pack that ginger punch. The use of a Russian Imperial Stout in the dessert recipe adds the roast, coffee, chocolate notes that work so well with the heat and flavor of ginger. The alcohol percentage of this beer style also aides in distributing all the flavors across the palate.
This cake is great as is or topped with a sabayon sauce to give a counterpoint in both texture and flavor for the palate to further enjoy.
Serves: 8 – 12 guests, depending on cake slice size
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2010 | Issue #47
| Servings | Prep Time |
| 8 serving | 10 minute |
| Cook Time | Passive Time |
| 45 - 55 minute | 30 minute |
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The Bourbon Barrel-Aged Imperial Stout Gingerbread Cake recipe brings together a wonderful flavor combination of ginger and stout style beer in this recipe.
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- 12 ounce Russian Imperial Stout, preferably Bourbon Barrel Aged, such as Parabola, The Abyss, or other Russian Imperial Stout
- 1 cup molasses, black strap,
- 1 teaspoon baking soda
- 4 ounce butter, unsalted at room temperature
- 1 cup sugar, dark brown
- 1 tablespoon baking powder
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1 teaspoon
ginger, root, peeled and grated on a Microplane Zester/Grater
- 1/2 teaspoon salt, sea
- 1 each egg, large
- 1 each egg, yolk, large
- 2 teaspoon ginger, ground
- 1 1/2 teaspoon cinnamon, Ceylon, ground
- 1/2 teaspoon cardamon, ground
- 1/2 teaspoon orange peel, dried, ground
- 1/4 teaspoon clove, ground
- 1/4 teaspoon nutmeg, freshly ground
- 1 3/4 cup flour, all-purpose
- 1/2 cup flour, barley
- 1/4 cup flour, almond,
- 2 tablespoon ginger, crystallized | candied, minced
- Preheat the oven to 350°F | 177°C. Begin by placing the Imperial Stout into a large pot over medium heat. Mix in the baking soda and molasses, watching as a chemical reaction happens, neutralizing the acidity of the molasses. Bring the mixture just up to a simmer, then turn off the heat and let cool to room temperature as the rest of the cake ingredients are assembled.
- In the bowl of an electric mixer, add the butter and brown sugar. Beat with a paddle attachment on high speed until the butter mixture is light and fluffy, about 4 minutes (scrape down the sides periodically). Turn the mixer off and add the baking powder, salt and grated ginger root, then turn on again for another minute to incorporate fully. With the motor still running, add the one egg and egg yolk, mixing until fully integrated into the butter mixture. Turn off the motor, removing the paddle attachment and scraping off any remaining butter.
- In a large bowl, using a sifter or a strainer, add the ground ginger, cinnamon, cardamom, orange peel, nutmeg, all-purpose flour, barley flour and almond flour (or equal part all-purpose flour if allergic to nuts) and sift together into the bowl. Once sifted, add the minced candied ginger and mix well, until all the pieces are coated in the flour mixture, to prevent clumping. Add the flour mixture to the bowl with the butter mixture and pour in the cool Imperial Stout mixture; fold together using a spatula until just mixed (no flour clumps).
- Transfer this cake batter to a buttered or non-stick sprayed Bundt pan or a 9-by-13 glass baking pan. Place into the center of a preheated oven and bake for 45 – 55 minutes, depending on what style of pan is being used. Test the cake for doneness by inserting a Thermapen Instant Thermometer
, it should register at 205°F | 96°C. Remove the pan from the oven and let cool for around 30 minutes before removing the cake from the Bundt pan by inverting onto a cake plate.
- Tip: To make sure the cake comes out in one piece, run a thin knife blade along the inside rim of the cake pan and around the inside tube.
, it should register at 205°F | 96°C. Remove the pan from the oven and let cool for around 30 minutes before removing the cake from the Bundt pan by inverting onto a cake plate.
Bourbon Barrel Aged Imperial Stouts:
When looking for a cooking beer for this recipe, there are several different barrel aged versions to try for this recipe. North Coast Brewing Co. Barrel Aged Old Rasputin, Sierra Nevada Brewing Co. Narwhal Imperial Stout, Founders Brewing Co. Breakfast Stout all offer the rich, intense chocolate, coffee, molasses, vanilla and cocoa notes that when combined with the ginger, creates a bridging gap between the two flavor intensities.
