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Gingerbread Layer Cake with Cream Cheese Frosting

Source of Recipe


Bon Appetit, November 2002






List of Ingredients



• 1 cup Guinness extra stout or dark beer
  
• 1 cup mild flavored (light) molasses
  
• 1 1/2 teaspoons baking soda
  
• 2 cups flour
  
• 2 tablespoons ground ginger
  
• 1 1/2 teaspoons baking powder
  
• 3/4 teaspoon cinnamon
  
• 1/4 teaspoon cloves
  
• 1/4 teaspoon nutmeg
  
• 1/8 teaspoon cardamom
  
• 3 eggs
  
• 1/2 cup sugar
  
• 1/2 cup dark brown sugar
  
• 3/4 cup vegetable oil
  
• 1 talebspoon minced fresh ginger
  
• Cream Cheese Frosting:
  
• 16 ounces cream cheese -- room temperature
  
• 1/2 cup unsalted butter -- room temperature
  
• 3/4 teaspoon finely grated orange peel
  
• 2 cups powdered sugar
  
• Candied Pistachios:
  
• 1 cup finely chopped pistachios
  
• 1 tablespoon light corn syrup
  
• 2 tablespoons sugar
  






Instructions



1. Preheat oven to 350 degrees. Butter and flour 3 (8-inch) cake pans. Bring stout and molasses to boil in a medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 1 hour to cool completely.
   
   
2. Whisk flour and spices in a large bowl to blend. Whisk eggs and both sugars in a medium bowl to blend. Whisk in oil, then stout mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in minced ginger.
   
   
3. Divide batter among pans. Bake until toothpick comes ot clean, about 25 minutes. Cool cakes in pans for 15 minutes. Invert onto racks; cool. (Can be made one day ahead. Wrap each cake separately in plastic and keep at room temperature.)
   
   
4. For Frosting: Using electric mixer, beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in sugar. Chill frosting 30 minutes. Frost Cake. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
   
   
5. Candied Pistachios: Preheat oven to 325 degrees. Line large baking sheet with foil. Mix pistachios and corn syrup in medium bowl. Add sugar and toss to coat. Working quickly, so sugar doesn't melt, spread pistachios on prepared baking sheet. Bake until pistachios are pale golden, about 8 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container.)
   
   
6. Sprinkle top of cake with candied pistachios.