Classic Gingerbread Cake
Preheat oven to 180°C. Grease and flour an 20 cm square baking pan (we used a round springform 20 cm diameter).
Bring the stout to a boil in a medium saucepan over medium heat, stirring occasionally.
Remove from the heat and stir in the baking soda (mixture will foam up). When foaming subsides, stir in dark treacle, golden syrup, brown sugar and granulated sugar.
Stir until dissolved; set mixture aside.
Whisk the flour, ginger, baking powder, salt, cinnamon, cloves and pepper together in a large bowl; set aside.
Transfer the stout mixture to a large bowl. Whisk in the eggs until combined.
Whisk the wet mixture into the flour mixture in thirds, stirring vigorously until completely smooth after each addition.
Transfer the batter to the prepared pan and gently tap the pan against the counter 3 or 4 times to pop any large air bubbles.
Bake until the top of the cake is just firm to the touch and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Cool the cake in the pan on a wire rack for 1½ hours. Cut into squares and serve warm or at room temperature.