Gingerbread Cake

• FOR THE CAKE:
• 1-1/2 cup Stout Beer
• 1 teaspoon Baking Soda
• 1 cup Molasses
• 1-1/2 cup Light Brown Sugar
• 1/2 cups Sugar
• 3 cups All-purpose Flour
• 2 Tablespoons Ground Ginger
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoons Ground Cinnamon
• 2 whole Eggs
• 2/3 cups Vegetable Oil
• FOR THE FROSTING:
• 1 cup Sugar
• 1/3 cups Water
• 3 whole Egg Whites
• 1/4 teaspoons Cream Of Tartar
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon

1. To make the gingerbread cake, preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and then flour the bottom and sides of the cake pans.
2. In a medium saucepan, bring the stout beer to a rolling boil, stirring occasionally. Remove the beer from the heat and stir in the baking soda. Whisk in the molasses, light brown sugar, and sugar. Set aside to cool.
3. In a large bowl, whisk together the flour, ginger, baking powder, salt, and cinnamon. Set aside.
4. Add the eggs and vegetable oil into the stout mixture and whisk to combine. Add this mixture into the flour mixture and whisk until the batter is smooth.
5. Divide the batter between the two prepared pans. Bake the cakes until a toothpick inserted into the center comes out clean-about 40 minutes. Allow the cakes to cool in pan for 15 minutes. Then remove the cakes from the pans and transfer the cakes to a cooling rack to cool completely.
6. While the cakes are cooling, make the Seven Minute Frosting. In a large, heatproof bowl (I used the bowl of my stand mixer), combine the sugar, water, egg whites, cream of tartar, and salt. Place the bowl over a pot of simmering water and whisk constantly (using a hand held mixer works best) until stiff peaks form, about 5 minutes.
7. Add the cinnamon to the mixture and then transfer the bowl to a stand mixer fitted with a whisk attachment and whisk, gradually increasing the speed until the frosting becomes light and fluffy. This will take about 2 minutes.
8. To assemble the cake, wrap the cakes in plastic wrap and place them in the freezer to firm up for about 10 minutes. Then if needed, slice off the round domes on the top of each cake. Using a large serrated knife cut each cake in half horizontally creating 4 total layers.
9. Place one of cake layers on a cake stand or plate, bottom-side down. Place about 1/2 cup of frosting on top and spread evenly. Place another cake layer on top, flat side up. Repeat spreading the frosting over the top of this layer. Do the same with the remaining 2 cake layers.
10. If you are frosting the cake like I did, which is just around the edges of the cake, place the remaining frosting in a piping bag fitted with an open star tip. Pipe around the seams of the cakes and then around the edge of the top.
11. If you would like to frost the cake by fully covering it after stacking the cakes, use the remaining frosting to cover the sides and top of the cake.
12. Slice, serve, and enjoy!
13. This cake last about 1 day covered.
14. Cake recipe adapted from Brown Eyed Baker, who got it from Cook's Illustrated. Frosting recipe from Joy the Baker, who got it from Epicurious.

cake, stout, baking soda, molasses, light brown sugar, sugar, allpurpose, ground ginger, baking powder, salt, ground cinnamon, eggs, vegetable oil, frosting, sugar, water, egg whites, ubc, ubc, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/gingerbread-cake-3/ (may not work)