Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.
Recipe information
Total Time
1 hour 30 minutes
Yield
Makes one 10-inch cake
Ingredients
1
1
½
1½
½
2
1
¼
½
1½
1
3
1
1
1
1
½
¼
¼
2
Special Equipment
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Lightly coat pan with nonstick spray. Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
Step 2
Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan.
Step 3
Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around sides of cake and unmold. Let cool completely.
Step 4
Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake.
Do Ahead
Step 5
Cake can be made 3 days ahead. Store tightly wrapped at room temperature.