Guinness Chocolate Gingerbread Cake for your Valentine

Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Are you in search of a Valentine’s dessert that doesn’t star chocolate?

A Valentine’s dessert that will wow, without being over the top?

Me too.

Or at least I was, until I stumbled across this Guinness Chocolate Gingerbread Cake.

It has just the right amount of smouldering deliciousness to launch that arrow; to satisfy a hungry heart.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

This recipe has been sitting in wait for a Valentine’s blog post. I have served it at dinner parties and I baked it for my mom’s birthday, all the while waiting for Valentine’s season to really show it off.

What makes it a smoulderingly delicious Valentine’s dessert?

This cake is full of love and warmth and enough flavour to stop you in your tracks. You’ll take notice of this cake and you might even sneak away with the leftovers.

Be pleased that the recipe makes a good sized cake and that one can of Guinness is enough for two batches. Please don’t shy away from the amount of ground ginger called for. It works, it really does.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Guinness Chocolate Gingerbread Cake for your Valentine

Serves 8-10

From The Chronicle Herald Nov 2013

  • 1 cup stout beer (or other dark beer)
  • 1 cup Grandma Fancy Molasses
  • 1/2 tsp. baking soda
  • 2 cups flour (spooned into the cup, not scooped)
  • 1/4 cup cocoa
  • 2 Tbsp. ground ginger
  • 1 ½ tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. freshly grated nutmeg
  • 1 ½ tsp. baking powder
  • 3 large eggs
  • 1 ¼ cup packed brown sugar
  • 3/4 cup white sugar
  • 3/4 cup grape seed or canola oil
  1. Pour beer and molasses into a saucepan and bring to a boil. Remove from heat, stir in baking soda. Let cool. (Mixture will bubble up so ensure your pot is large enough).
  2. Once the beer-and-molasses mixture has cooled sufficiently, preheat oven to 350 F and prepare remaining ingredients.
  3. Butter and flour a large tube or bundt pan.
  4. Sift together dry ingredients.
  5. Break eggs into a large mixing bowl and whisk well. Whisk in sugars and oil, followed by the beer and molasses mixture.
  6. Whisk in flour and spice mixture. Batter will be runny.
  7. Pour batter into prepared pan and bake in preheated oven for 55 to 65 minutes. The cake is done when a toothpick or cake tester inserted into the centre comes out clean.
  8. Cool cake in pan for about 10 minutes, then invert onto a rack, lift off the pan and cool cake completely.
  9. Dust with icing sugar before serving.

We have other gingerbread recipes for hungry Valentines. Try Soaked ginger cake

Molasses ginger cake soaked with a buttery brown sugar sauce

 

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Here’s to eating well, everyday,

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Ginger Valentine cookies sandwiched with buttercream and raspberry jam

      Ginger cookies sandwiched with buttercream and raspberry jam

Homemade Valentine cookies say it all

When I was growing up we always celebrated Valentine’s Day at home. Mom would pack some sort of Valentine treat in our lunches (usually included spicy cinnamon heart candy) and then at supper we’d have a Valentine layer cake with strawberry jam filling.

This was definitely a “food” holiday in our house and very warming in the freezing month of February.

Once-a-year cookies are the best. When I was a kid, eating one of mom’s big heart-shaped cookies decorated with white frosting and red sprinkles made me feel extra special and very loved.

A box of chocolates, heart-shaped or not, can’t really compare. Do you agree? Or does it depend?

Valentine cookies: old-fashioned cut out cookies are gently spiced and filled with butter cream and raspberry jam.

To this day my favourite cookie cutters are heart shaped. Old and new, fluted and straight, I use them for biscuits as often as I do for cookies. (And sometimes they come in handy when we’re making homemade Valentines.)

Valentine Cookie cutters, hearts of all shapes and sizes

For these Valentine cookies I just used my Christmas cookie recipe with the spices subdued a bit. What can I say? It’s such a delicious recipe that I can eat it all year long. (Have you tried ginger cookies with s’mores or dipped in chocolate fondu?)

Ginger Valentine cookies sandwiched with buttercream and raspberry jam

  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • ½ cup Grandma Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups flour (all purpose)
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1/4 tsp nutmeg

Instructions:

  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” to ½” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes.

For filling:

Butter frosting

  • 3 Tbsp soft butter
  • 1 1/2 cups icing sugar
  • 2-3 Tbsp milk or cream
  1. In a medium bowl cream the butter. Stir in 1/2 cup of the icing sugar and 1 Tbsp of the milk.
  2. Mix until creamy and gradually add the remaining icing sugar.
  3. Add more milk bit by bit to get a good spreading consistency.
  4. Sandwich cookies with frosting, or jam, or frosting and jam!

 

Valentine cookies: old-fashioned cut out cookies are gently spiced and filled with butter cream and raspberry jam.

Assembly

Assembly 2

Prefer a decadent cake for your Valentine?

Try this rich gingerbread with chocolate and coffee  or this extra dense espresso gingerbread.